Monday, November 14, 2016

Sausage, Cranberry and Apple Stuffing

The Best Stuffing Recipe Ever starts with sausage, cranberry and apple. Herbs and spices are added in but the real magic happens as the pan is deglazed with a the most glorious combination of liquids and those bits are scraped up creating the most magnificent sauce to bake the stuffing in. Oh my word!

The Best Stuffing Recipe Ever starts with sausage, cranberry, and apple. Herbs and spices are added in but the real magic happens as the pan is deglazed with the most glorious combination of liquids and those bits are scraped up creating the most magnificent sauce to bake the stuffing in. Oh, my word! 

And of course, if you prefer a more traditional stuffing, we have got you covered with that recipe too!  

Stuffing is the main reason that I look forward to Thanksgiving dinner. It makes me think of home.  My mom made amazing stuffing, mashed potatoes, and corn.  OK, I would have a little turkey too because it was Thanksgiving, but it was always all about the stuffing! I have mentioned I am a carbivore and I love love love stuffing, right?

That is one of the many reasons we are so excited to be partnering with Jones Dairy Farm. They created the coolest stuffing site I have ever seen! StuffingandMore.com is packed with unique stuffing recipes, stuffing tips, and a fun poll. And of course the RECIPE for this stuffing. You have to check it out!

http://bit.ly/1pBO5D4

I moved away from 'home' before my mom could teach me how to make stuffing.  So I had to do a lot of research when I wanted to make it on my own. Honestly, it took a lot of trial and error before I perfected my stuffing making.

I can tell you that as good as my mom's stuffing was, it NEVER tasted this good {{sorry mom}}. Just looking at the photos makes my mouth water and that is when you know it has to be good!  Look at those sausage pieces, diced apple, nuts, and cranberries just about jumping off the page. It makes you want to lick your screen, doesn't it?

http://bit.ly/1pBO5D4

The real recipe magic happens as the pan is deglazed with the most glorious liquids and the browned bits are scraped up to create the most magnificent sauce that the stuffing bakes in. Oh, my word!

Chad declared it "The Best Stuffing Ever" and I immediately emailed his aunt (who now hosts Thanksgiving dinner) to tell her we are bringing this fabulous stuffing. She is elated and I can't wait for the day to get here.  But, really when stuffing is THIS good, you shouldn't have to wait for a holiday. Let's just call this Sunday stuffing.  Maybe we should start a new trend.

If you would like to find more recipes, tips, and information on Jones Dairy Farms, check out their Facebook and Twitter pages.

Enjoy!

With love from our simple kitchen to yours. 

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http://bit.ly/1pBO5D4


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Disclosure:  This is a sponsored post in partnership with Jones Dairy Farm.  All thoughts and opinions are our own.

Originally published 11/3/14 

39 comments:

  1. I love your comment about licking the screen. That was hilarious but oh sooo true. This stuffing looks amazing and I can't wait to make it!

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  2. WOW! This sounds so, soooo good!! I'm off to check out all their recipes. I LOVE stuffing!

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  3. This sounds so fantastic! Pinned for later. And I totally agree...stuffing is the best part of thanksgiving :)

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  4. This looks like an absolute Thanksgiving winner! Love this!

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  5. This looks awesome! Totally my kind of comfort food!

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  6. So yummy. I am from the little town where Jones dairy farm is located and my mom works there!

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  7. This reminds me of home, as our traditional stuffing has many of the same flavors. LOVE it (and I adore Jones products!!)

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  8. Not a wine lover. What if I leave out this ingredient?

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    Replies
    1. You can sub out white grape juice or just replace with more chicken stock. Enjoy and let us know how it goes!

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    2. We do not drink wine but I have found it does something amazing to many dishes. I typically use 1/4 of what is called for because I don't want to taste the wine; I just want the magic that happens when it is added. You might give that a try. I am going to make this using 2 T, taste, then add 2 more T if it isn't "perfect" to my tastes. (Hint: I put 2T in my turkey gravy also.)

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  9. Definitely going to try this year. Making it ahead of time and reheating it (I so need a double oven).

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    Replies
    1. How did it turn out when you made it ahead of time? I might have to do the same thing.

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  10. I loved my mom's dressing but have no idea how she made it. It was nothing like this though. I love trying different foods and find that I like them prepared with a variety of ingredients making each one delicious in their own way. I do love the ingredients used here. Pinning it!!

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  11. Can I substitute turkey sausage and fresh cranberries?

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  12. This looks delicious! Do you think it can be made the day before?

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  13. This looks delicious! Do you think it would work if it was made the day before then baked the day of?

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  14. Can I make this ahead of time? Should I freeze or just refrigerate?

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  15. Can the Jones Dairy products be purchased in Texas?

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    Replies
    1. Here is their product locator. http://www.jonesdairyfarm.com/product-locator

      Enjoy and let us know how it goes.

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  16. Can this stuffing be stuffed in a turkey or is it best baked by itself? I definitely want to try this.

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    1. Jorge,

      I am sure it could be baked inside the turkey, but I love the texture that baking it in a pan gives it. Let us know how it goes. Enjoy!

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    2. Please bake your stuffing in a separate dish. The texture will be much better and from a food safety standpoint; by the time you get your stuffing inside the turkey up to a safe temperature (it is "contaminated" with raw turkey juice!) your turkey is going to be waaaaay over cooked.

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  17. Hi Donna,

    Love your site and all your yummy recipes. I made this stuffing last year and it was truly the best stuffing I ever made - this is without a doubt the most amazing recipe out there! I will be making it again this year - everyone loved it! Thank you, thank you, thank you! And yes, you do want to lick the screen - it looks that good! :)

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    1. I am so happy to hear you loved it. Thank you for reading our site. I can't imagine Thanksgiving without this stuffing.

      Happy Thanksgiving to you and your family.

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  18. I made this last year and it was amazing! This year I am going to plan it a lot better, so I don't have to run to my neighbors house and beg to use her oven in a dire attempt to toast some bread.

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    1. That is awesome Kimberly! I will be prepping the ingredients ahead of time as well. The less stress the better. :) Happy Thanksgiving to you and your family.

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  19. Hi Donna,
    I am planning on making this delicious stuffing for thanksgiving this year and I can't wait to try it!! I'm wondering if I can make it the night before and reheat in the oven before serving? And also if you have any suggestions on substitutes for the chicken stock and eggs I would appreciate it! (My fiance is allergic to poultry) Happy Thanksgiving!

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    Replies
    1. You absolutely can make it ahead and reheat it. If it gets a little dry add more moisture.

      As far as the eggs and chicken stock... I would substitute vegetable broth for the chicken stock and you can use an egg replacement. You could leave the egg out completely, but the stuffing will not hold together. Here are some suggestions for egg replacement found on this site: http://www.kidswithfoodallergies.org/page/egg-allergy-recipe-substitutions.aspx Enjoy and let us know how it goes. Happy Thanksgiving!

      3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg)
      1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
      Commercial egg replacement products

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  20. Thanks for sharing! Happy Thanksgivin!

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  21. I want to try this next time. I love the idea of cooking and serving from the crockpot. Is there a way to get that 'crispy' top with making this in a crockpot?

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  22. it is not a stuffing but a dressing

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  23. can I substitute stuffing bread in the bag instead of loaf brea

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  24. Can I used the stuffing in the bag

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    1. You can use the unseasoned ones. Just make sure that you have the same amount of bread cubes. I believe the recipe calls for 10 cups. Enjoy and let us know how it goes.

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  25. Happy Thanksgiving Donna! This will be year 3 of this glorious stuffing/dressing! Nom nom nom...Keep all your wonderful recipes coming! Love them!

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    1. Thank you Becky! You made my day. I am so happy that we have become a part of your holiday traditions. Have a Happy Thanksgiving.

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  26. Happy Thanksgiving!!!This will be my 2nd year doing this delish recipe. Last year it was the highlight of our the meal. Unfortunately this year one of our guest has a nut allergy. Are the pecans an essential part of this dish? I'm thinking of omitting the pecans. Will the taste be drastically sacrificed?

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    1. That is so thoughtful of you, Jackie! Absolutely, you can leave them out. It does add a lovely nuttiness and a great crunch, but the omission of the nuts will not sacrifice the dish. I am so happy that you love this stuffing.

      Have a fabulous Thanksgiving and let me know how it went.

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