Cranberry, Apple, and Sausage Stuffing

I am not sure where I originally got this recipe, but it can be found on Food Network's website. I LOVE this recipe!

8 tablespoons (1/2 cup or 1 stick) butter, UNsalted
2 medium onions, finely diced
3 cups chopped celery, (about 6 large stalks)
6 cups coarsely chopped leeks, (about 12) or onions
4 apples, peeled, cored and chopped
1 pound breakfast sausage or Italian sausage, casings removed, optional
6 teaspoons poultry seasoning
2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
2 teaspoons chopped fresh sage leaves, (about 6 leaves)
2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
2 cups dried cranberries
1 box stuffing mix (NOT cornbread) (recommended: Pepperidge Farm)
2 cups (1 pint), or less vegetable stock
pepper
Preheat oven to 350 degrees F. Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix to taste. Place into a buttered casserole dish and bake for 45 minutes.
3 qt pan was too small...this makes a lot!

This was fabulous! It has become our favorite.

Slow Cooker Chorizo, Pecan and Cheddar Stuffing

by Betty Crocker

1 pound chorizo sausage, casing removed and crumbled or 1 pound bulk chorizo sausage **I used Italian Sausage
1 large onion, chopped (1 cup)
3 medium celery stalks, sliced (1 1/2 cups)
1 package (16 ounces) seasoned cornbread stuffing crumbs (5 3/4 cups)
1/3 cup butter or margarine, melted
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
2 cups Progresso® chicken broth (from 32-ounce carton)
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
1 cup pecan halves, toasted


Total Time: 4 Hr 20 Min
1.Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2.Place sausage mixture, stuffing crumbs, butter, sage and pepper in 4- to 5-quart slow cooker. Pour broth over mixture; toss to combine. Cover and cook on Low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans.
3.Serve stuffing, or keep warm in slow cooker up to 1 hour. Or use this recipe to stuff Southwestern Turkey or one 12- to 14-pound turkey. See the Variation in Tips from the Kitchens.

In my opinion: I have never had cornbread stuffing before so maybe this is what "didn't do it" for me, but this stuffing did not resemble the flavors of stuffing that I am used to for Thanksgiving and Christmas. It didn't taste bad, just totally different than the traditional flavors I was looking for. It got great reviews on Betty Crocker.com.

Stuffing

My Mom's Stuffing
1 loaf bread, toasted and shredded (let the kids shred)
2 stalks celery, diced. I hate celery so I use a little bit.
1 onion, chopped
2 cans chicken broth
2 eggs
sage
poultry seasonings


1. Saute celery and onions in butter with sage until onions are caramelized. Turn off the burner.
2. Pour in broth and 2 eggs. Mix in bread. Add salt, pepper, and poultry seasonings.
3. Stuff the prepared bird. Put excess in dish and bake that at 325 for 45 minutes.

Apple Cranberry Pecan Stuffing

Last year I decided to try a new stuffing recipe. There wasn't anything wrong the old one, my mom had made it for years and years. I just thought this one looked delicious. And it was!

Apple Cranberry Pecan Stuffing by Kraft
1 1/2 c apple juice
2 T butter
1 small apple, chopped
1/2 c cranberries
1 6 oz pkg stuffing mix for chicken
1/4 c chopped toasted pecans

1. Bring juice and butter to a boil in a med. saucepan on high heat. Stir in apple, cranberries, and stuffing mix; cover.
2. Remove from heat. Let stand 5 minutes.
3. Stir in pecans.
Makes 8 1/2 c servings