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Brioche, Sage Apple and Cranberry Stuffing
3 lb Pork sausage
8 tb Sage; finely chopped
2 lg Onions; cut into a small dice
3 tb Butter
16 sl 1 large loaf Brioche cut into 1/2 inch slices)
8 oz Butter; melted
1 c Dried cranberries
2 Granny Smith apples cut into a small dice
2 c Turkey Stock; up to 3
Salt & Pepper
10 lb Bird; up to 11
In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.
In a medium skillet, melt 3 Tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples.
Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.
Season with salt & pepper
Yield: Stuffing for a 10 to 12 Pound Turkey
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