Submitted by: Caroline Chin, AXON CTS
“I make this stuffing for my family every Thanksgiving and Christmas and it has become a holiday staple. We customize ours to be vegetarian and serve separately, but it can be easily modified to taste. The fresh fruit and parsley really help to make this stuffing a lighter, fresher option. You won’t use a stuffing mix ever again!”
- 6 cup(s) cubed whole wheat bread
- 2 turkey/vegetarian sausages
- 1 cup(s) chopped onion
- 2 1/2 tsp(s) dried sage
- 1 1/2 tsp(s) dried rosemary
- 1/2 tsp(s) dried thyme
- 1 golden delicious apple, cored and chopped
- 3/4 cup(s) dried cranberries
- 1/3 cup(s) minced fresh parsley
- 3/4 cup(s) turkey/vegetable stock
- 4 tbsp(s) unsalted butter, melted
Preheat oven to 350 degree F (175 degree C).
Spread the 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.
In a large skillet, cook the sausage and onions over medium heat, stirring until evenly browned. Add the sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl.
Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey/vegetable stock and melted butter, and mix lightly. Spoon into turkey to loosely fill, toast in the oven for 1 hour or serve as is!
Adapted from allrecipes.com