Sausage, Dried Cranberry and Apple Stuffing

I have a dirty little holiday secret.....

I LOVE STUFFING

I didnt used to understand what all the buzz was about. Mostly because my stuffing experiences of the past were unforgettable. Then I happened upon a table that served stuffing with "stuff" in it. Not just mushy bread and celery......(Angels singing).....I was sold. Now dont get me wrong, I love me some stove top stuffing. I will make it and eat it out of the pot. I have no shame were Stove top is concerned, but for holiday you have to step it up and put the STUFF in your STUFFING. I made this stuffing and I literally ate it out of the pan as is. I wasnt going to make it this year but now that I am posting it and remembering the stuffing love, I'm doing it....it just has to be done.

Sausage, Dried Cranberry & Apple Stuffing

adapted from the Food Network

1 pound mild bulk breakfast sausage ( I used fresh Sage Sausage)

4 tablespoons butter

3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)

2 Granny Smith apples, cored and chopped

1 cup chopped celery with leaves

1 tablespoon poultry seasoning

1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained

1 tablespoon chopped fresh sage leaves ( I omitted since I used Sage Sausage)

2 teaspoons chopped fresh rosemary

6 cups boxed bread cubes (croutons)

1/3 cup chopped fresh parsley leaves

2 to 3 cups chicken stock

1 tablespoon salt

2 teaspoons ground black pepper

Directions

Preheat the oven to 375 degrees F.

Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

Thanksgiving Turkey Meatloaf Burger

UGH! I cant believe I got myself a whole weeks worth of dinners behind again. I have a computer that likes to be temperamental, the Yanks have been keeping me up at night and I was prepping for a cocktail party I had for my ladies so that was "research" for the blog and it just happened. I cant wait to post about all those yummy recipes too.

I wont chit chat too much since I need to get through my stack of meals so I can catch up.

Thanksgiving Turkey Meatloaf Burger

Borrowed from Oct. 2009 Rachel Ray Magazine

Ingredients:
4 tablespoons butter
1 small mcintosh apple, peeled and finely chopped
1 small onion, finely chopped
1 small rib celery, finely chopped
Salt and pepper
1/3 cup plain breadcrumbs
1 pound ground dark-meat turkey
1 large egg
1/4 cup chopped flat-leaf parsley
2 tablespoons Dijon mustard
2 teaspoons poultry seasoning (about 2/3 palmful)
Extra-virgin olive oil (EVOO), for drizzling
Sliced sharp white cheddar, for topping
1/3 cup whole-berry cranberry sauce
3 tablespoons sour cream
2 tablespoons chopped chives
4 large sandwich-size sourdough English muffins, split and toasted
4 thin slices red onion
4 leaves red-leaf or red romaine lettuce

Directions:
1. Heat a large skillet over medium heat. Add the butter to melt, then add the apple, onion and celery; season with salt and pepper. Cover and cook until softened, 3 to 4 minutes. Stir in the breadcrumbs, then transfer to a bowl to cool; reserve the skillet. Mix in the turkey, egg, parsley, mustard and poultry seasoning; season with salt and pepper. Form into four 4-inch patties.

2. Wipe out the reserved skillet and add a liberal drizzle of EVOO. Warm over medium-high heat, add the patties and cook, turning once, until cooked through, 8 to 10 minutes. Top with the cheddar during the last minute.

3. Meanwhile, in a small bowl, mix the cranberry sauce, sour cream and chives.

4. Serve the patties on the English muffins with the onion, lettuce and cranberry-sour cream sauce.

VERDICT
I followed this recipe exactly and can I just say this is BY FAR one of my favorite recipes I have ever made. IT WAS AWESOME. Whichever of Rachel Ray’s employees created this recipe, they deserve a raise and a half. The flavor—UHhhhh!!! I wanted to eat this ever night last week. The leftovers were even awesome. You need to eat them on the big English muffin too. I don’t know why but I think a roll would be too much bread. Oh and the cranberry sauce---HOLY COW is it awesome. I seriously don’t know what else to say about this burger but, get yourself to the store and make these tomorrow night. It does seem like a lot of ingredients but it did pull together really quickly once you got all the chopping out of the way. Just typing this is making me want them again so I think Sunday afternoon we will be munching on these for sure!!!!!