A new twist on an old holiday favorite; this stuffing will have your guest saying, “More please!”
Ingredients:
1 cup golden raisins1½ cups orange liqueur
½ cup unsalted butter2 cups chopped celery
1 large onion, chopped1 pound spicy Italian sausage, casing removed
1 (16 ounce) package herb-seasoned bread stuffing mix1 cup chopped pecans
4 Granny Smith apples - peeled, cored and chopped½ cup unsalted butter, melted
2 cups chicken broth4 teaspoons chopped fresh sage
Salt and pepper to taste
Directions:
Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
In a large skillet, melt ½ cup butter over medium heat. Sauté the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, ½ cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.
Preheat oven to 325 degrees F. Butter 15x10x2-inch baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.
Serves 8 to 10
* Check out my posted recipe for Lemon-Sage Roasted Turkey
TIP:
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Douglas Moran
Smithery
Patie
Love Grandma
Rolling
Alan Nothnagle
Salon.com
Comments
It was so good that the vegetarian at the table started plucking the cointreau-raisins out of the other guests plates!