Friday, November 19, 2010

Maple Apple & Sausage Stuffing

OK, so here's another recipe for your arsenal to pull off a fantastic spread on the big day.  
I have never been much of a stuffing connoisseur until I tried this recipe.  I got it at a cooking show way back in my bakery days.  It's not to hard to make, but you have to plan ahead.  Anyway, hope you like it too!

*prep time: 30 minutes  {plus overnight stand time}
Cook time: 1 1/2 hours total

1 1/2 loaves day-old french bread {you can use whatever favorite you like, I prefer the crusty ones}
2-8 oz. Packages Farmer John skinless maple links
1/4 cup butter
2 medium onions, coarsely chopped
2 large red apples, cored and diced
1 1/2 cups coarsely chopped celery
2 cups apple cider
2-14 1/2 oz. cans chicken broth
2 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh sage
1/2 cup slide almonds

Cut bread into 1 1/2 inch chunks and lay flat on baking sheets overnight to dry.
Preheat oven to 350.
Brown sausage in a large skillet breaking it up until it is cooked thoroughly.
Drain fat and melt butter in skillet.  Add onions and cook for 5 minutes. 
Add apples and celery cook for 5 minutes more.
Place stale bread and vegetable mixture in a large mixing bowl.
Slowly our cider and broth over bread, stirring to evenly coat with liquid.
Stir in herbs.
Lightly butter a 9X13 casserole dish.  Pour bread and veggie mixture into dish and sprinkle with almonds.
Bake for at least 1 hour or until temp. reaches 165.

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