Here at home, we buy a fresh turkey and Bob brines it overnight. He tried to convince me to fry the bird this year, but ...no thank you!!! I like it roasted, with all the traditional sides!
I have prepared the crust for the pumpkin pie (a different crust this year, but the filling stayed the same as ever), and the stuffing. And tomorrow I will finish the pie, make the turnip casserole, the cranberry sauce and the string beans!
Back to the stuffing. I have over the years tried a few different recipe. One I have made a few times was a sausage and chestnut stuffing. Delicious! This year however, I read a couple of recipe combining apples and sausage. Sounds good right??!!!
And for those who have turkey for Christmas...
Apple Sausage Stuffing
Serves 10
1.5 lb Whole Grain Cranberry Pecan bread (Chabaso Bakery makes the best)
1 onion, sliced
2 leeks, white and pale green only
5 apples (Honeycrisps) peeled, cored and diced
1.5 lb hot Italian sausage
2 Tbsp chopped fresh sage
1.5 cup chicken stock
1/4 cup apple brandy
1 tbsp fresh thyme
Salt and pepper to taste
Preheat the oven to 350 F.
Dice the bread and place on a sheet pan. Bake until dried and slightly toasted, about 10 minutes.
When cooled, transfer to a large bowl.
Saute the onions and leeks until tender. Add the apples and sage. Cook for about 5 minutes. Add the sausage and cook for an additional 5 minutes.
Add the stock, 1/2 cup at a time, and bring to a boil, reduce for 5 minutes.
Add the apple brandy and the thyme. Set aside.
Pour the sausage mixture over the bread and mix. The croutons should be moist, not mushy nor too crunchy.
Adjust the seasonings.
Transfer to a buttered baking dish, cover with a buttered sheet of foil and bake for 15-20 minutes. Remove the foil and bake for another 20 minutes, until the top is crisp and browned.
Notes:
Can be made ahead and kept refrigerated, before baking.
