STUFFINGS

1. Apple cranberry with sausage

FOR 6 TO 8 PEOPLE

• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground pork or turkey sausage
• 1 med chopped onion
• 3/4 cup chopped celery
• 2  teaspoons dried sage or you can use bells poultry seasoning
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 apple, cored and chopped you can use golden delicious, mac, Cortland…
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup chicken broth
• 4 tablespoons unsalted butter, melted

Directions

1.  Preheat oven to 350 degree F (175 degree C). Spread bread on a cookie sheet and Bake for 5 to 7 minutes  until evenly toasted. Place in a large bowl.

2.   cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

3.  Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with chicken broth and melted butter, and mix lightly. Stuff your turkey

2.  Cornbread and sausage for 6 to 8 people

For the Cornbread:

1 pound all purpose flour
1 pound cornmeal (medium)
6 eggs
2 sticks or 8 oz butter (melted)
1 ¼ tablespoon baking powder
1 ¾ teaspoons salt
1 cup honey
1 teaspoon vanilla extract (combine with buttermilk)
1 ½ cup sugar
1 cup olive oil
2 cup buttermilk

Mix all dry ingredients together in one bowl. In another bowl, mix all wet ingredients. Slowly fold wet ingredients into dry ingredients and mix 2 - 3 minutes with mixer until you have a smooth paste. Pour into 3 qt casserole dish and cook at 325 degrees in oven for around 45-50 minutes or until golden brown. Let cool and cut into ¾ inch cubes.

For the Stuffing:

4 cups ¾ inch cubed cornbread
1 pound Italian sausage, casing removed
1 tablespoon minced garlic
2 cups finely chopped onion
1 1/2 cups chopped celery
3 tablespoons minced fresh thyme
1 tablespoon minced fresh sage
2 tablespoons Dijon mustard
2/3 cup finely chopped fresh parsley
1 stick (1/2 cup) unsalted butter, melted
2 cups chicken broth
2 cups white wine
.1 med onion, roughly chopped
2 carrots, roughly chopped
2 celery stocks, roughly chopped
1 tablespoon roughly chopped fresh rosemary
½ cup maple syrup

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In shallow baking pans or jelly-roll pans arrange the cornbread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl.

Heat a large skillet over medium high heat and sauté sausage, break it apart with fork as it cooks. Remove with a slotted spoon and discard all but 2 tablespoons of fat. Add garlic, onion, celery thyme and sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the mustard, parsley, melted butter, sausage, salt and pepper to taste, toss the stuffing well, and let it cool completely

Stuff your turkey

• 3.  Bacon and Bourbon.  T
• This will stuff a large turkey (over 20lbs)
•  
• 1 pound thick-cut bacon, chopped
• 1 cup butter
• 2 large onions, peeled and chopped
• 5 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons dried rosemary
• 1 (1 pound) loaf day-old pumpernickel bread, cubed
• 1 (1 pound) loaf day-old dark rye bread, cubed
• Or you can use challah bread
• 8 eggs, lightly beaten
• 1 tablespoon dried thyme
• 3 tablespoons dried sage leaves
• 2 quarts chicken stock (more as needed)
• 1 cup good quality bourbon whiskey

Directions

1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking dishes.

2.  Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl.

3.  Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.

4.  Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.

5.  Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly.

6.  Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes.