Saturday, November 17, 2018

Apple Cranberry Sausage Dressing
























I still make my Mom's dressing after all these years.  There are hundreds of other dressings I could make but there is something about tradition and the fact that this dressing made her the super star every holiday!  It was the dish that brought out all the oooohs and ahhhhs.  She was well known for this dish and everyone loved it. And so I carry on the tradition and will make it for years to come.  In memory of my Mom, I present her.....

Apple Cranberry Sausage Dressing 

6 cups bread cubes
1 large onion, diced
2 cloves garlic, minced
2 tablespoons butter
5 stalks celery, chopped including leaves
1 pound bulk breakfast sausage (I use Jimmy Dean Sage Flavored)
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 1/2 teaspoons fresh thyme
1 Fuji or Gala apple, cored and chopped small
1 cup dried cranberries
1/2 cup apple cider
1 1/2 cups chicken stock (or more as needed)


Preheat the oven to 350 degrees.


Spread the bread cubes on a baking sheet in a single layer and bake for 7 - 10 minutes until light golden brown. Transfer to a large bowl.


Add sausage to a large skillet over medium heat, stirring to break up clumps. Cook until browned. Using a slotted spoon, remove cooked sausage and add to bowl with bread. Remove all but 1 tablespoon of fat from skillet and add 2 tablespoons butter.  Add onioncelery and garlic and sauté for 4-5 minutes until softened. 

























 Add herbs and seasonings and cook for two more minutes. Taste for seasoning, and add salt and pepper if needed.  

Pour the mixture over the bread in the bowl and toss until bread cubes are moistNext de-glaze the skillet using the apple cider, stirring the bottom of the skillet to lift bits of onion and celery and garlic. Pour over bread and vegetables. Toss to coat. Season with salt and pepper. 

Mix in the chopped apple and the dried cranberries. Mix again making sure everything is combined. Pour into a buttered 13 by 9 by 2 inch glass baking dish. Cover with foil and bake for 45 minutes. Remove foil and bake for 15 more minutes until golden brown and slightly crisp on top. 











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