bountiful harvest dressing

★★★★★ 1 Review
ChefBec avatar
By Becca www.itsyummi.com
from Appleton, WI

This recipe is such a holiday favorite of our family's, many of us would rather fill our plates with this dish than with turkey! Visit my food blog at www.itsyummi.com

★★★★★ 1 Review
serves 6
prep time 20 Min
cook time 25 Min

Ingredients For bountiful harvest dressing

  • 6 oz
    cranberries, fresh
  • 1 lb
    bulk pork sausage
  • 1 md
    yellow onion, chopped
  • 6 c
    cornbread stuffing cubes
  • 1/2 c
    granny smith apples, diced with skin on
  • 1 clove
    garlic, minced
  • 2 tsp
    italian parsley, fresh
  • 1/2 tsp
    oregano, fresh
  • 1/2 tsp
    sage leaves, fresh
  • 1/2 tsp
    thyme, leaves, fresh
  • 1/4 tsp
    celery seed
  • 1/4 tsp
    ginger, ground
  • 1/2 tsp
    kosher salt
  • 1/3 tsp
    black pepper
  • 1/2 c
    celery ribs, diced
  • 2 c
    chicken stock

How To Make bountiful harvest dressing

  • 1
    Heat oven to 350 degrees F (325 in a convection oven).
  • 2
    Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool.
  • 3
    Place sausage, onion, and celery in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool.
  • 4
    In a medium baking dish, mix cranberries, apple, sausage, bread cubes, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken broth to desired consistency.
  • 5
    Bake for 25 minutes, until surface is crisp and lightly browned.
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