Thanksgiving Day Stuffing
Ingredients
- 3/4 loaf sourdough bread cubed
- 1/2 cup granola
- 1/2 cup dried cranberries
- 1/2 medium apple peeled and chopped
- 1 12oz Pork sausage roll
- 1 shallot finely diced
- 1 celery stalk chopped
- 1/4 cup pecans or walnuts roughly chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh sage chopped and divded
- 1/2 tbsp fresh rosemary chopped
- 1/2 tbsp fresh thyme chopped
- 2/3 cup chardonnay wine
- 2 tbsp unsalted butter
- 1 - 1 1/4 cup chicken stock
- 1 egg lightly beaten
Instructions
- Preheat oven to 350 degrees F.
- Place cubed bread on baking sheet and bake 10-15 minutes until toasted, but not browned. Place toasted bread cubes into an extra large bowl. Add cranberries, granola, and and chopped apples. Set aside.
- Butter 9x13 baking dish and set aside.
- Meanwhile in a large nonstick skillet, cook pork sausage over medium heat.
- Add 1 tbsp chopped sage stirring until sage is cooked, but not brown.
- Using a slotted spoon, remove the sausage from the skillet and add to bowl with bread cubes. Reserve sausage drippings in the pan and cook shallot and celery until translucent.
- Add chopped nuts, herbs and remaining sage to skilley. Cook for 2-3 minutes stirring frequently so the nuts don't overcook. Pour shallot mixture into bowl with bread cubes.
- Add wine to the skillet to remove any brown bits from the bottom of the skillet as it cookes. Add butter and 1 cup of chicken stock. Bring to a boil for 3 minutes. Remove from heat and pour over bread cube mixture. If mixture looks on the dry side, add 1/4 more of chicken stock directly to the bowl.
- Add egg and toss gently until mixture is evenly combined. Pour into prepared baking dish.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15 minutes.
- Garnish with freshly chopped herbs.
Notes
1. Sourdough bread could be substituted for a lower calorie bread or gluten-free bread.
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