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Recipe of the Month

Sausage, Apple and Cranberry Stuffing

cranberries

Ingredients:

  • 3 slices whole wheat bread, cubed
  • 7 slices white bread, cubed
  • 1 pound ground turkey sausage
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 2 1/2 teaspoons dried sage
  • 1 1/2 teaspoons dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 Golden Delicious apple, cored and chopped
  • 1/2 cup dried cranberries
  • 1/3 cup minced fresh parsley
  • 3/4 cup turkey stock
  • 4 tablespoons unsalted butter, melted

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

Yield

10 servings

Adapted from:

Allrecipes.com

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Nutrition Tip

The American Institute for Cancer Research (AICR) — one of the leading organizations investigating the connection between diet and cancer — recommends consuming a plant-based diet of mostly vegetables, fruits, whole grains, and legumes. Aim for at least 7-10 servings a day. Sound difficult? Maybe if you try to eat 10 apples and a huge salad everyday. The key is a little at each meal. By incorporating fruits and vegetables in various dishes and having a little at each meal and snack, they will add up quickly and you will be surprised how easy it is to reach the goal. Try this fresh Thanksgiving stuffing with apples and some dried fruits.

For reference, a serving of vegetables is:

  • 1 cup, loosely packed raw green leafy vegetables or 1/2 cup cooked greens
  • 1/2 cup chopped any other vegetable, cooked
  • A handful of baby carrots (5-7)
  • 6 to 8 oz vegetable juice

For reference, a serving of fruit is:

  • 1 medium apple, banana, or orange
  • 1 cup berries, melon
  • cup chopped fruit
  • cup dried fruit (a small handful)
recipe nutrition label