Saturday, November 27, 2010

Dried Cherry and Italian Sausage Stuffing

I've been making this unusual stuffing recipe for several years and everyone loves it. It is practically a meal in itself.





  1. Melt the butter in a 12-inch skillet over medium heat. Add the celery and onions and cook until translucent, 5 to 7 minutes.
  2. In a large bowl or pan, combine the celery and onions with the bread, cherries, sausage, parsley, salt, and pepper. Add the broth and stir until well combined.
  3. Using a large spoon, loosely stuff the mixture into the turkey just before roasting. Cover and bake any unused stuffing in a 325° F oven for 1 hour; uncover and bake for 15 minutes more. Serve warm.
By Sara Quessenberry,  November 2004

This year I added a twist, chestnuts imported from France. 

Here's why I haven't added them before...and why I did this time. I love a good find!

I love it when frugality and good taste find each other. 

 Hang on, I'm whipping up (get it?) my recipe for coconut cream pie...

Oh, man. 

You've got your cholesterol medicine, right?

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