Alison's Harvest Stuffing

Harvest Stuffing

Over the years, I’ve had PLENTY of stuffing.  You probably have, too!  So I decided to combine the things I loved from different versions and create my own.   This recipe makes two 9x13 casseroles. (I have a large Fantasia casserole dish (from Princess House Crystal) that handles the entire recipe.)

INGREDIENTS:

2 bags Pepperidge farm herbed stuffing mix

3 14-15 oz cans chicken broth (I use swanson’s)

2 medium onions, diced

4 large stalks celery, diced

4 apples, diced

1 pound sausage (Jimmy Dean Sage Sausage if you can find it)

1 cup Craisins

1 stick butter, melted, plus another half stick

1 tablespoon chopped fresh sage leaves

1 tablespoon chopped fresh oregano leaves

3 eggs, blended

Salt and Pepper to taste

Preheat oven to 350.  Spray casserole dishes with non-stick spray.

Saute onions and celery in ½ stick of butter.  Cook sausage. Combine all ingredients EXCEPT one can of chicken broth in large bowl and mix with hands until thoroughly blended.  (You will need a LARGE bowl.)  Transfer mixture to your baking dishes.  Pour the last can of broth over stuffing, distributing evenly.

Bake for 30-40 minutes (depending on how ‘wet or dry’ you like your stuffing) covered with foil.  Remove foil and bake another 5-10 minutes to crisp top.

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