Holiday Cheer, 8 Weeks Until Christmas is Here!
Dressing is used to enhance an object or person. During the holiday season dressing can be used to create a festive atmosphere in (and out) of your home. Your choice of dressings tell other people more about you than your verbal communication. A home is the same. For example: If you wanted to sell your home you would want to make sure the “dressings” are well kept and clean. You don’t have to have new, you just need to appear to take care of what you do have. You never get a second chance to make a first impression. So here is to the best dressing for your holiday meals.
(My sister made this for the holiday meal a few years ago and it was so good!! I hope you enjoy it as much as we have!)
Sausage, Apple, and Cranberry Dressing
10 cups cubed, (day-old) marble rye bread
1 1/2 pounds pork sausage
2 tablespoons butter
2 cups diced onion
2 cups diced celery
sea salt and pepper to taste
2 apples - peeled, cored and diced
1 1/2 cups dried cranberries
1 cup toasted walnuts, chopped
1/4 cup chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup chopped fresh parsley
2 cups chicken stock
1/2 cup melted butter
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Spread the bread cubes in a thin layer onto two or more baking sheets. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
- Heat a large skillet over medium-high heat and stir in the pork sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared 9x13 inch baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.