I've used this recipe for 2 years now and I think it's a keeper. After testing stuffing after stuffing recipe, I'm relieved. Simple, yet exactly what I was looking for. And yes, I say stuffing even though it does not actually go into the bird. The original recipe directs you to, but we don't put anything in our turkey.
Awesome Sausage, Apple and Cranberry Stuffing
from Allrecipes
Ingredients:
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted
Preparation:
1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
Tine's Notes: This year I only used white bread, but last year I used both. I actually prefer both. I used an additional half of apple and another 1/2 cup of dried cranberries. Seasoning-wise, I did not have dried rosemary separately so I used liberal amounts of Italian seasoning which also has marjoram-- a great stuffing flavor. Since I did not put this into the turkey, I baked it in a casserole dish at 350 degrees F for 35 minutes.
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