Ingredients with Measurements:
- 1 pound ground beef sausage
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 apples, peeled and chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 loaf of bread, cut into cubes (about 8 cups)
- 2 cups chicken broth
- 1/2 cup unsalted butter, melted
Special equipment needed:
- Large skillet
- Large mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, cook the ground beef sausage over medium-high heat until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the onion and celery and cook until softened, about 5 minutes.
4. Add the chopped apples and dried cranberries and cook for another 5 minutes.
5. In a large mixing bowl, combine the cooked sausage, onion and apple mixture, chopped parsley, sage, thyme, salt, and black pepper.
6. Add the bread cubes to the mixing bowl and toss to combine.
7. Pour the chicken broth and melted butter over the bread mixture and stir until everything is evenly coated.
8. Transfer the stuffing mixture to a 9x13 inch baking dish and cover with foil.
9. Bake for 30 minutes, then remove the foil and bake for another 15-20 minutes or until the top is golden brown and crispy.
10. Let the stuffing cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 360
Fat: 18g
Carbohydrates: 35g
Protein: 14g
Sodium: 750mg
Sugar: 12g
Fiber: 4g
Substitutions for ingredients:
- Ground pork sausage can be used instead of beef sausage.
- Dried cherries or raisins can be used instead of dried cranberries.
- Fresh herbs can be substituted with dried herbs (use 1/3 of the amount).
Variations:
- Add chopped walnuts or pecans for extra crunch.
- Use sourdough bread instead of white bread.
- Add chopped mushrooms to the onion and celery mixture.
Tips and tricks:
- Make sure to use a good quality bread for the stuffing.
- If the stuffing seems too dry, add more chicken broth.
- If the stuffing seems too wet, add more bread cubes.
- Let the stuffing cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffing, place it in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffing in a large serving dish or individual ramekins.
Garnishes:
Sprinkle chopped fresh parsley or thyme over the top of the stuffing before serving.
Pairings:
This stuffing pairs well with roasted turkey, chicken, or pork.
Suggested side dishes:
Mashed potatoes, green beans, roasted carrots, or cranberry sauce.
Troubleshooting advice:
- If the stuffing is too dry, add more chicken broth or melted butter.
- If the stuffing is too wet, add more bread cubes or let it bake uncovered for a few extra minutes.
Food safety advice:
Make sure to cook the ground beef sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffing has been a traditional Thanksgiving side dish in the United States since the 1800s.
Flavor profiles:
This stuffing has a savory and slightly sweet flavor from the beef sausage, apples, and cranberries. The fresh herbs add a fragrant and earthy note.
Serving suggestions:
Serve the stuffing alongside your favorite holiday meal.
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