SAUSAGE APPLE & MUSHROOM STUFFING

SAUSAGE APPLE & MUSHROOM STUFFING image

My husband wanted a bit of a different spin on the Holiday Stuffing, so I combined our two favorites Herb Stuffing & Corn Bread, then added Apples, Mushrooms & Sage Sausage along with the other herbs & spices, & it made a wonderful Stuffing. Using the liquids that accumulated from the Grilled Smoked Citrus Turkey, really boosted...

Provided by Rose Mary Mogan

Time 1h30m

Number Of Ingredients 15

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Ingredients

1 bag(s) herb seasoned stuffing 14 oz.
1 bag(s) corn bread stuffing mix 14 oz.
1 lb sage pork sausage (good quality)
8 oz fresh sliced mushrooms (more if desired)
4 medium granny smith apples (cored & cubed or chopped)
2 large onions, chopped + 1 red onion
4 stalk(s) celery shopped
1 jar(s) roasted red peppers (8.3 oz) chopped
1 large green bell pepper, chopped
2 tsp each dried sage, coarse black pepper, granulated garlic , more if desired
1 tsp dried thyme
1-2 stick butter , melted or as desired
4 large eggs, room temperature
1 can(s) each cream of celery soup & cream of chicken soup
4-5 c chicken or turkey broth, or pan drippings from turkey, more if needed for moistness

Steps:

1. Preheat oven to 350 degrees F. Spray 2 (9X12) deep dish pans with cooking spray, & set aside till needed, or use 1 extra long pan if desired. Some of the ingredients used to make the stuffing.
2. Cook sausage in large skillet over medium high heat, until no pink remains, remove sausage but leave fat, if you used a GOOD quality sausage, OTHERWISE YOU MAY NEED TO DRAIN SOME OF THE FAT, crumble sausage into smaller pieces and set aside till needed.
3. Chop veggies & fruit or use food processor. Then add butter and chopped fruit & veggie mixture, sliced mushrooms to large skillet and sauté until tender about 10 minutes.
4. Add both bags of stuffing mix to a large mixing bowl. Add in the sautéed veggie & fruit mixture & add in the cooked sausage, & stir to blend together. Don't forget to add in all of the spices, sage thyme, pepper, and granulated garlic.
5. To a medium size bowl add the eggs and both cans of soup and whisk together until well blended.
6. Chop the giblets and discard the bones from the turkey neck, divide the giblets between the stuffing and the gravy, then add to the stuffing and stir in till blended.
7. Add the soup mixture to the stuffing and stir till blended. Then add in enough of the broth or pan drippings as needed to make the stuffing moist.
8. Pour stuffing mixture into the 2 prepared casserole dishes. Place in preheated 350 degree F. oven and bake for 35 to 45 minutes until stuffing is hot and bubbly. Serve as desired. I froze one pan for a later meal.
9. Serve the stuffing with Giblet Gravy, and Enjoy a nice meal.