Looking for a stuffing recipe for Thanksgiving or Christmas (or any other day of the year, really...)? This recipe is so packed with sweet and savory that you'll feel like you've gotten a complete feast in one dish.
1-2 High quality sausages (I use sweet Italian pork from the butcher)
2 sticks celery
2 rosemary sprigs
¼- ½ cup craisins
½ cup hot water
2 eggs beaten
10-12 slices of bread, cubed
Cut bread into cubes and leave out for at least 24 hours to dry out or put in the oven on 200 until dry, turning to make sure all sides get crispy.
Cut the end of the casing off the sausage and squeeze the insides out onto a heated pan
Dice carrot, celery and onion and add to the pan with the sausage.
Run rosemary under warm water and add to pan along with a small pinch of salt
Cook until the sausage is no longer pink and the vegetables are soft.
Allow sausage and vegetables to cool until able to be touched, and remove rosemary
Chop apple into small pieces
Using your hands, mix vegetables, sausage, dry bread cubes, apples craisins, salt, pepper and some freshly chopped rosemary (not the same ones you cooked with the meat) in a large bowl.
Lightly beat eggs in a separate bowl and then add to the bread crumb mixture, again mixing with your hands
Transfer mixture to baking dish
Pour water over the top of the mixture, enough to wet the crumbs but not to pool and then squish the mixture down so it forms together a little
Bake at 350° for about 45-60 minutes or until the bread crumbs on top are starting to brown