I have been working on the “perfect” Thanksgiving dressing for about 5 years and I am so pleased as I think I have finally got the perfect combo of savory, sweet & tart! I tell you this is a winning side dish and everyone will love it! It isn’t hard to make doesn’t take too much time and is so forgiving you can make it the day before, in fact I think it is better that way!
I use Peppridge Farm bread crumbs, I mix the Herb & Cornbread and its great now that they have 2 different textures. Feel free to use whatever bread crumbs you like.
Oh, did I mention it makes a TON!! Feel free to cut recipe in half.
8 c each Herb & Corn Bread Stuffing
2 c celery, chopped
1 c onion, chopped
2 c golden raisins
1 lb Italian Sausage (I like to use 2 sweet & 2 hot)
2 Granny Smith apples, diced
2 sticks Butter, melted & halved
1 tsp salt
1/2 tsp pepper
2 tsp basil
2 c Parmesan Cheese
1 c white wine
1 c chicken broth
1 c milk
Cook Italian Sausage & add to stuffing,melt butter & saute onion & celery add to stuffing, add wine & chicken broth to saute pan bring to boil, add raisins to rehydrate, add apples cook for 2 min, add to mix; add milk, spices & cheese. Dump into a greased 9 x 13 pan depending on texture that you prefer you may need to add more broth or butter. I drizzle the remaining stick of butter on top as I like to be able to slice my stuffing and have it hold together. If you like a dryer consistency don’t add more liquid. I make mine a day ahead and allow it to sit overnight in the fridge. Bake at 350 for a hour to hour and fifteen mins. ENJOY!