Best Midwest Stuffing Recipes

MIDWEST SAUSAGE AND DRIED CHERRY STUFFING

Steps:

• In skillet, sauté the sausage, until brown.
• Drain grease and transfer to bread bowl.
• In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft.
• Remove vegetables and place in bowl.
• Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
• Add just enough chicken broth to moisten the bread mixture.
• You do not want it soaking wet.
• If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer.
• If not, lightly pack stuffing into a large, shallow baking dish.
• If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork.
• Let turkey rest at least 20 minutes before carving.
• If you bake in separate dish, drizzle the stuffing with alittle bit of stock.
• Cover and bake at 325° for 20 to 30 minutes.
• Uncover and back for an additional 10 minutes.

MIDWEST STUFFING

Steps:

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MIDWEST SAUSAGE STUFFING & SAUSAGE APPLE STUFFING

Steps:

• Midwest Sausage Stuffing & Sausage Apple Stuffing 1 lb. bulk sausage (whatever you like- sage sausage is good) 3/4 C minced onion 1&1/2 C chopped celery (stalks & leaves) butter or margarine 8 C soft bread cubes- (cube & leave out in bowl over- right to get dried out) 1&1/2 tsp thyme leaves 1/2 tsp. pepper That's the original Midwest recipe- I combine the following from the Sausage Apple recipe: 2-3 honeycrisp or other baking apples peeled & cut into cubes 8 ounces mini portobello or crimini mushrooms sliced (Jim likes the mushrooms but others don't so you can leave out) 1 Tabl. rubbed sage or more to taste 1 tsp. poultry seasoning Favorite Seasoning to taste- I use Bell Seasoning Saute onions,celery, mushrooms sausage until browned and onions soft. Drain off fat & add enough butter to make one Cup (so bad for you but tastes great) other recipe has you use low sodium chicken broth and 2 eggs for liquid- both ways are good! Mix bread, butter or broth/egg mixture,sausage/veggie mixture in bowl with chopped apples & seasonings.- Place in large buttered baking dish,cover with foil and bake at 350 for 45" you can then uncover & bake another 10-15" if you like it browned on top. Definitely double the recipe & eat it reheated after Thanksgiving! Balance your wet & dry ingredients so it's moist before baking & you can't go wrong.