Not Your Ordinary Stuffing
Just in time for turkey day! Here’ s a take on stuffing that is a little different. It’s packed with lots of yummy stuff and a perfect side dish for Thanksgiving. This is the “adult” stuffing at our house. I make a plain version for the kids. My kids love stuffing, so we make it alongside roast chicken too. Who says stuffing is only allowed at Thanksgiving?
I make different versions of stuffing. I make apple, sausage and walnut. I’ve done chestnut and apple and sausage. There are many different combinations to try! The Italian sausage is a must! Then I’ll change up the fruit and the nuts. I love to have different textures and flavors going on in the stuffing! I’m already working on an idea for next year!
This time I decided on Italian sausage, pistachios and dried cherries! It was really tasty and the tang of the cherries, with the crunch of the pistachios was dynamite! I really loved this combination!
Satisfying Stuffing
Ingredients
- 1 pound Italian sausage
- 1 10 oz package Pepperidge Farm® Herb Seasoned Stuffing I like cubed
- 2 celery stalks chopped
- 1 small red onion chopped
- 1/4 cup white wine
- 1/2 cup pistachios chopped
- 1/2 cup dried cherries chopped
- 2 tablespoons butter plus more for buttering the baking dish
- 2 cloves fresh garlic chopped
- 1 tsp fresh chopped basil
- 2 cups chicken broth may need a little more
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350 degrees.
- Remove sausage from casing and brown in a non stick pan with 1 tbs olive oil. About halfway through cooking, add the white wine.
- While sausage is browning, chop celery, onion and garlic.
- Remove browned sausage to a large mixing bowl.
- In the same pan, heat 1 tablespoon of olive oil and add the garlic, basil, onion and celery. Add the chopped basil. Add salt and pepper to the veggies. Cook for about five minutes until the vegetables are tender.
- While vegetables are cooking, coarsely chop the pistachios and the cherries. Set aside.
- When the veggies are tender add to the bowl with sausage.
- Add the chopped cherries and pistachios to the bowl.
- Add the package of stuffing and 2 cup of chicken broth. Stir until moistened. You may need a little more broth. You want it wet but not saturated. Add salt and pepper.
- Add stuffing to a buttered baking dish. Cover and bake for 15 minutes. Uncover and bake an additional 15-20 minutes or until browned. We like it crispy.
