Thursday, November 14, 2013

Sausage and Dried Cherry Stuffing

Perfect Pairing:  Thanksgiving

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Everyone knows that Thanksgiving is the ultimate food holiday.  I hate to sound biased, but my family does it right.  There are a few recipes that HAVE to be on our Thanksgiving table. 

I felt like I was cheating my readers by having two Thanksgivings pass on the blog without sharing these family recipes.  The problem is we usually only make them at Thanksgiving, so it is too late to share them and there is never any time to take pictures.  

I decided this year to have an early Thanksgiving meal, so I could share these recipes in time for the holiday.  So over the next couple of weeks it is going to be Thanksgiving central on Perfecting the Pairing.  I hope you try these out and love them as much as we do.

First up is my favorite, Sausage and Dried Cherry Stuffing.  OH my goodness.  This is just the best thing ever.  My mom started making this a few years ago and it is now a staple.  I don’t even know how to tell you how great it is.  I love the addition of sausage and tart dried cherries. 


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Poor Riley just couldn’t understand why this fabulous smelling goodness was in front of him and he could not touch it.   


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This is the only stuffing recipe you will ever need.  Promise.

Stay tuned for other Thanksgiving favorites!


One year ago on Perfecting the Pairing:  Apple Cake with Warm Caramel Sauce

Two years ago on Perfecting the Pairing: Prosciutto Wrapped Breadsticks

Click "Read more" for the recipe....


Sausage and Dried Cherry Stuffing

Linda R.

Printable Recipe

Ingredients:

·        12 cups toasted and cubed bread
·        1 pound bulk pork sausage
·        ½ stick butter, melted
·        2 onions, chopped
·        5 ribs celery, including celery leaves, chopped
·        1 Tb dried sage
·        1 tsp dried thyme  
·        ½ tsp poultry seasoning
·        1 cup dried cherries
·        1 tsp turkey flavored “Better Than Bouillon”
·        Salt and pepper to taste
·        2 eggs, beaten
·        3 cups turkey stock 

Directions:

Preheat the oven to 325 degrees F.  Toast the bread until golden, about 15-20 minutes.  Chop into cubes, transfer into a large bowl. 

In a skillet, sauté the sausage until brown.  Drain off grease and add the sausage to bread bowl.  In same skillet, using 1/2 stick of butter, sauté the onion and celery until soft.  Place sautéed vegetables in bowl with sausage and bread. 

Add the seasonings, cherries, and Better Than Bouillon, stir until combined.  Taste for seasoning and add salt and pepper to taste.  Add the eggs and slowly add the broth until the mixture is just moistened.  You may not need all of the broth. 

Pour into a greased 9 x 13” baking dish.  Cover and bake at 350 degrees for 20 to 30 minutes.  Uncover and bake for an additional 15 minutes, or until the center is warm and the top is lightly toasted.

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