SAUSAGE APPLE & MUSHROOM STUFFING

Rose Mary Mogan

By
@cookinginillinois

My husband wanted a bit of a different spin on the Holiday Stuffing, so I combined our two favorites Herb Stuffing & Corn Bread, then added Apples, Mushrooms & Sage Sausage along with the other herbs & spices, & it made a wonderful Stuffing. Using the liquids that accumulated from the Grilled Smoked Citrus Turkey, really boosted the flavors to a new level.

It was one great stuffing idea that pleased everyone, we loved it with the meaty giblet gravy & Homemade Orange Cranberry Sauce. Topping it off with Homemade Rolls & the Cheesy Green Bean Casserole made this a great Thanksgiving Meal.


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Comments:

Serves:

About 12 people per pan

Prep:

45 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 bag(s)
herb seasoned stuffing 14 oz.
1 bag(s)
corn bread stuffing mix 14 oz.
1 lb
sage pork sausage (good quality)
8 oz
fresh sliced mushrooms (more if desired)
4 medium
granny smith apples (cored & cubed or chopped)
2 large
onions, chopped + 1 red onion
4 stalk(s)
celery shopped
1 jar(s)
roasted red peppers (8.3 oz) chopped
1 large
green bell pepper, chopped
2 tsp
each dried sage, coarse black pepper, granulated garlic , more if desired
1 tsp
dried thyme
1-2 stick
butter , melted or as desired
4 large
eggs, room temperature
1 can(s)
each cream of celery soup & cream of chicken soup
4-5 c
chicken or turkey broth, or pan drippings from turkey, more if needed for moistness

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Spray 2 (9X12) deep dish pans with cooking spray, & set aside till needed, or use 1 extra long pan if desired. Some of the ingredients used to make the stuffing.
2
Cook sausage in large skillet over medium high heat, until no pink remains, remove sausage but leave fat, if you used a GOOD quality sausage, OTHERWISE YOU MAY NEED TO DRAIN SOME OF THE FAT, crumble sausage into smaller pieces and set aside till needed.
3
Chop veggies & fruit or use food processor. Then add butter and chopped fruit & veggie mixture, sliced mushrooms to large skillet and sauté until tender about 10 minutes.
4
Add both bags of stuffing mix to a large mixing bowl. Add in the sautéed veggie & fruit mixture & add in the cooked sausage, & stir to blend together. Don't forget to add in all of the spices, sage thyme, pepper, and granulated garlic.
5
To a medium size bowl add the eggs and both cans of soup and whisk together until well blended.
6
Chop the giblets and discard the bones from the turkey neck, divide the giblets between the stuffing and the gravy, then add to the stuffing and stir in till blended.
7
Add the soup mixture to the stuffing and stir till blended. Then add in enough of the broth or pan drippings as needed to make the stuffing moist.
8
Pour stuffing mixture into the 2 prepared casserole dishes. Place in preheated 350 degree F. oven and bake for 35 to 45 minutes until stuffing is hot and bubbly. Serve as desired. I froze one pan for a later meal.
9
Serve the stuffing with Giblet Gravy, and Enjoy a nice meal.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: American