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Thanksgiving is next week! If you haven’t yet committed to a recipe and want to try out 1 or 2, now would be the time to do it!
I wanted to try and make my mom’s New England (sausage and apple) Stuffing, so I pulled out Joy of Cooking and got to work and here it is, adapted. They call it Bread Stuffing with Apples and Sausage, but it is commonly known as New England Stuffing because of the sausage, apples and cranberries (I use Craisins).
I tried very hard to make it as close to hers as I remember. I did not make it “mine”. I used exactly what I know she, and other American women like her, used. It is not entirely organic or entirely healthy, but it IS exactly as I remember it.
I did this because family doesn’t gather for Thanksgiving to lose 5 lbs. They come together to create memories over food they remember eating, with people they love.
So, unless your family did not like your mom’s cooking, resist the urge to perfect Thanksgiving. Just try and create a meal that will enable your children to know what their Grandmother’s stuffing or apple pie or sweet potato pie tastes like, even if she’s not there! Show them what it means to be part of YOUR family!
New England Style Stuffing with Sausage and Apple
1/2 lb. Jones Little Pork Sausages (1 box with 8 links)
3 Granny Smith Apples, peeled and diced
2T. unsalted butter
1 onion, finely chopped
1 c. finely chopped celery
3 cups of Herb Seasoned Stuffing (by Pepperidge Farm or Arnold)
Cook the sausage links in a stockpot with 5 tablespoons of water for 6-8 minutes, covered and then uncover and cook for approximately 2 minutes more, turning frequently.
Remove to a cutting board and when cool enough to handle cut into 1/2 inch pieces place in a medium sized bowl.
Pour off all but 2 Tablespoons of fat and return the pot to the stove.
Using a medium-high flame, add the apples, stirring and cooking until tender. Add to bowl with sausage and set aside.
Using that same stockpot, add butter and heat over medium high heat and add onion and celery and cook until tender, about 5 minutes.
Stir in the apples and sausage and the stuffing and toss well.
Stir in 1/2 cup to 1 1/2 cups of chicken stock, depending upon how moist you want the stuffing.
Turn into a buttered baking dish (I use a Pyrex) and bake @ 350 for 25 minutes.
So, try this New England Stuffing Recipe THIS week and any other recipes you want to TRY out for Thanksgiving – you’ll be glad you did!
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