Remember the Pacific Foods Everyday Challenge I’ve been sharing with you these past few weeks? Well the contest has closed and the winners are official! There were so many tantalizing recipes in the appetizer/side category to choose from. I really loved the flavor combination of Lisa’s Creamy Chanterelle and Butternut Squash Soup. The sherry in the recipe instantly caught my eye and had me craving a spoonful (or three). The Gruyere and Mustard Potato Gratin was another winning recipe that drew me in with my plate and fork at the ready (add cheese and you’ll have me each and every time). But when all the entries were filtered and the decision was ultimately made, the recipe that won my heart (and my palate!) was the Pumpkin Hazelnut Brioche. I couldn’t help but be won over by her addition of hazelnut milk and I positively adored the spices and subtle sweetness she infused into the recipe. Congratulations Lfrancis on your well deserved win!
Be sure to stop by the contest website for continued recipe inspiration this holiday season. To keep up in the spirit of the holidays, I’m going to offer up a satisfying stuffing recipe that pairs apples with sausage for a savory/tart combination you’ll crave year after year. Stuff it into your featured fowl or cook up in the oven along side your main course. Either way you’ll find it makes a fitting addition to any family inspired meal.
Start out by browning up a few links of crumbled Italian sausage. When the sausage is about halfway cooked through pitch in a handful of mushrooms, a pile of onions and some much needed garlic.
Let the sausage cook up the rest of the way and then drop in a handful of apples, a smattering of green onions and a couple bunches of fresh herbs.
Take it off the heat and mix in a copious amount of bread. Use whatever bread fits your fancy. We used a bit of everything including sourdough, whole wheat and my very own honey sweet cornbread recipe.
Time to pour in the chicken (or turkey!) broth.
Salt and pepper it to your liking. Stuff into said bird or, if eating as a separate side, top with cubes of butter and slide into the oven till hot and crispy brown on the top.
Stuffing fresh out of the oven. Try and tell me that doesn’t deserve a spot at your holiday table.
I hope everyone had a wonderful turkey day. I know ours was a palate pleasing success, especially with this gem sharing a place at the holiday table. In fact, it was so good that I may just be adding it to our Christmas meal menu as well. Ask nicely and I’ll be sure to save a seat for you over at Chez Mommie Cooks because for me, the only thing better than a enjoying a taste tantalizing holiday feast is doing so with with treasured friends and family.
Apple Sausage Stuffing
Yield: Makes Approximately 10 One Cup Servings
Total Time: 50 min
1 Pound Italian Sausage
1 Onion, Diced
10 Oz. Sliced Mushrooms
3 Garlic Cloves, Minced
2 Granny Smith Apples, Diced
2 Green Onions, Chopped
1 Bunch Rosemary, Chopped
1 Bunch Thyme, Chopped
8 Cups Cubed Bread (Use whatever flavors you prefer)
21/2 Cups Chicken or Turkey Broth
Salt and Pepper to Taste
2 Tbsp Butter, cubed (for placing over stuffing that doesn't go into bird. Double amount if all is cooked outside of bird.)
Crumble the Italian sausage and cook in a large frying pan over medium high heat.
When the sausage is cooked about halfway through, add in the onion, mushrooms and garlic. Cook the rest of the way through.
Sprinkle in the apples, onions, and herbs. Cook for one to two minutes more.
Remove from heat and mix in the cubed bread.
Pour in the broth and stir to combine.
Salt and Pepper to taste.
If filling the cavity of the bird, stuff about half of the stuffing in and close up the cavity with the provided closure or with kitchen twine. Cook filled turkey according to package instructions (or your favorite turkey recipe).
Place the remaining stuffing into an oven safe dish and disperse the cubes of butter across the top.
Slide the extra stuffing into the oven and bake at 350 degrees for about 30 minutes or until heated through with a brown crispy top.