bread, celery, cup chicken stock, dried cranberries, food network, granny smith apples, ground flax seed, Ina Graten, inch bread cubes, Keilbasa sausage, spicy italian sausage, toasted walnuts, vegetarian
16 cups 1-inch bread cubes, white or sourdough (used Pepperidge Farm Herb Seasoning Stuffing)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed (used fresh Keilbasa sausage)
1 cup chicken stock
1 cup dried cranberries
*2 tablespoon ground flax seed
*1 cup toasted chopped walnuts
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes, vegetables, ground flax seed, and toasted walnuts.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
*My mom made the turkey I had the job to make the stuffing. I was thinking I didn’t want go to a traditional route. I found a recipe from Ina Graten but I just tweaked it a little bit to my liking. enJOY!!!
Source: Food Network