Dried Cherry & Italian Sausage Stuffing
Posted: Sat Sep 22, 2007 12:35 am
Dried Cherry & Italian Sausage Stuffing
Ingredients:
1/2 cup butter (1 stick)
6 celery stalks, finely diced
2 medium onions, finely diced
1 loaf French bread, cut into 1-inch cubes and toasted (10 cups)
1 cup dried cherries
3/4 pound Italian sausage?casings removed, cooked, and crumbled
3/4 cup fresh flat-leaf parsley, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 14 1/2-ounce cans chicken broth
Preparation:
Melt the butter in a 12-inch skillet over medium heat. Add the celery and onions and cook until translucent, 5 to 7 minutes.
In a large bowl or pan, combine the celery and onions with the bread, cherries, sausage, parsley, salt, and pepper. Add the broth and stir until well combined.
Using a large spoon, loosely stuff the mixture into the turkey just before roasting. **I usually stuff my birds with seasonings like whole lemons, onions, carrots and fresh herbs.... and make all my stuffing separate in a baking dish as below. That way I get a tastier bird and my stuffing is uniform and yummy. You can always add some pan juices from the turkey if it looks too dry or just for some additional flavor, or course, you will have to consider that as a few more grams at least one or two of carbs.**
Cover and bake any unused stuffing in a 325? F oven for 1 hour; uncover and bake for 15 minutes more. Serve warm. Yield: Makes 8 to 10 servings
Carbs: 36gm
Ingredients:
1/2 cup butter (1 stick)
6 celery stalks, finely diced
2 medium onions, finely diced
1 loaf French bread, cut into 1-inch cubes and toasted (10 cups)
1 cup dried cherries
3/4 pound Italian sausage?casings removed, cooked, and crumbled
3/4 cup fresh flat-leaf parsley, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 14 1/2-ounce cans chicken broth
Preparation:
Melt the butter in a 12-inch skillet over medium heat. Add the celery and onions and cook until translucent, 5 to 7 minutes.
In a large bowl or pan, combine the celery and onions with the bread, cherries, sausage, parsley, salt, and pepper. Add the broth and stir until well combined.
Using a large spoon, loosely stuff the mixture into the turkey just before roasting. **I usually stuff my birds with seasonings like whole lemons, onions, carrots and fresh herbs.... and make all my stuffing separate in a baking dish as below. That way I get a tastier bird and my stuffing is uniform and yummy. You can always add some pan juices from the turkey if it looks too dry or just for some additional flavor, or course, you will have to consider that as a few more grams at least one or two of carbs.**
Cover and bake any unused stuffing in a 325? F oven for 1 hour; uncover and bake for 15 minutes more. Serve warm. Yield: Makes 8 to 10 servings
Carbs: 36gm