This moist sweet and savory sausage bread stuffing is made with sausage meat, bread crumbs, summer savory, apple, cranberries and maple syrup. The perfect side dish to roast chicken or turkey dinners.
Course
Side Dish
Cuisine
American
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
2-3tbspbutter
2tbspfinely chopped onion
2tbspfinely chopped celery
4ozhoney garlic or sundried tomato sausagecasing removed
2cupswarm mashed potatoesapx. 1 1/8 lb, uncooked
1½tspsummer savory
2tspliquid chicken bouillon
¼cupdried cranberriesplumped in 2 tbsp rum or warm chicken stock (optional)
2tbspfinely chopped apple
1cupsoftcoarse bread crumbs (apx. – see note below)
¼cupmelted butter
1tbspwater
1tbsppure maple syrup
1tbspfresh parsley
1tbspchopped fresh chives
Salt and pepperto taste
Instructions
Melt butter in small frypan over medium heat. Add the onion and celery. Briskly stir the vegetables for 2-3 minutes. Break apart the sausage meat and add to the onion and celery. Scramble fry the sausage meat until no longer pink, about 3-4 minutes.
Place the warm mashed potatoes in a large bowl. Sprinkle with summer savory. Add the onion, celery, sausage, and chicken bouillon. Mix. Add the dried cranberries and chopped apple.
Mix in the bread crumbs along with the melted butter, water, maple syrup, parsley, and chives. Stir to combine. Season with salt and pepper to taste.
Loosely fill the body cavity of turkey or chicken with the stuffing. Roast turkey/chicken according to package directions for stuffed poultry and use a food thermometer to ensure that both the poultry and the stuffing have reached the safe minimum temperature.
Alternatively, make the stuffing into dressing by lightly pressing the mixture into one or two greased tinfoil-lined loaf pan(s). Cover with tin foil and bake in 350°F oven for apx. 15-20 minutes then remove tin foil and bake for 10-15 minutes longer, or until lightly browned on top. Let cool in pan(s) for at least 15 minutes then lift the tinfoil out of the loaf pan(s) and slice the dressing.
Recipe Notes
Yield: Approximately 4-5 cups
NOTE 1: Depending on how wet the variety of potatoes may be when cooked, additional bread crumbs may be needed to achieve the desired texture of the stuffing.
NOTE 2: To make this recipe gluten free, simply substitute gluten-free bread crumbs in the same amount called for in this recipe and ensure that all other ingredients called for are also gluten free, including the sausage and liquid chicken bouillon.