Skip to main content

Ultimate Stuffing


The title says it all!


We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it.  No Thanksgiving meal would be complete without a great stuffing.  It is definitely my favorite part of the dinner.

Regardless, what you call it; stuffing or dressing, this dish is chock-full of good flavors.  This recipe from a friendly chef, begged to be posted again, because it is delicious!
I hope you try it and agree!

Ultimate Stuffing 

Ingredients: 

cup dried cherries, dried cranberries or golden raisins*
1½ cups orange liqueur, divided (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 pound Italian sausage, casing removed
1 (16-ounce) package stuffing mix
1 cup pecans, chopped
4 Honeycrisp or Granny Smith apples, peeled, cored and chopped
½ cup butter, melted
2 cups chicken or vegetable broth
4 teaspoons chopped fresh sage, or 1 teaspoon dried
Salt and pepper, to taste

Method: 

Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
Bring to a boil, remove from heat and set aside.
In a large skillet, melt ½ cup butter over medium heat.
Sauté the celery and onion for about 10 minutes.
Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown. 
Drain well.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water and remaining ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Preheat oven to 325 degrees.
Butter a 15” x 10” baking dish and fill with stuffing.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
Serves 8-10

 * Use a mixture of dried fruit you like:  cherries, cranberries, raisins, dates, etc.

It is the ultimate!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes. 

Take a minute, and go here to enter a great giveaway from Hickory Farms!  It’s filled with delicious goodies you’ll like!







Comments

  1. Yum, love all of the fall flavors in your dressing Pam, especially the apples and the orange liqueur. Thanksgiving will be here before we know it.
    Sam

    ReplyDelete
  2. The Golden Raisins + Apples caught my attention. The more I read, the more I liked, Pam. Yum!
    ~Judy

    ReplyDelete
  3. Oh, my! This definitely takes stuffing to a whole new level!

    ReplyDelete
  4. I agree with Nellie!

    Mr.Ken would love it for
    the stuffing.

    M :)

    ReplyDelete
  5. This is a great stuffing filled with fall flavors-very nice!

    Happy Thanksgiving to you!

    ReplyDelete
  6. Pam, My wife would love this stuffing but I prefer the old tried and true version with spicy Italian sausage, onion and a bit of celery. I will admit that you have many more flavors and textures going for your stuffing though... Take Care, Big Daddy Dave

    ReplyDelete
  7. Hi Pam! The stuffing is ideal for the coming Thanksgiving! Looks perfect to me! My blog has become 5 years old and I am hosting a giveaway check it out!

    ReplyDelete
  8. Sounds very good and packed full of flavor.

    ReplyDelete
  9. Dear Pam, Stuffing is the ultimate part of the meal for me!! I love it.
    This sounds great.
    Can't believe we are sharing Thanksgiving recipes!! Where do the days go?!
    Blessings dear. Catherine xo

    ReplyDelete
  10. Sounds great!
    Thanks for sharing, Pam!

    ReplyDelete
  11. Pretty doesn't count. Taste does. This sounds delicious!!

    Best,
    Bonnie

    ReplyDelete
  12. Your stuffing sounds terrific! Wish the hubby would let me experiment with our usual...maybe a small version is in order :)

    ReplyDelete
  13. This look delicious, Pam. And, we call it dressing at our house. :)


    Fondly,
    Glenda

    ReplyDelete
  14. Love the addition of cherries in this stuffing, Pam. A nice change from cranberries!

    Thanks for sharing...

    ReplyDelete
  15. Now I'm in the mood for Thanksgiving! This seriously looks TOO good. Thank you for sharing Pam!

    ReplyDelete
  16. Sausage and apples in dressing sounds divine. Pinned. Thanks for the recipe Pam.

    ReplyDelete
  17. There definitely are wonderful ingredients used in here... I don't think my stuffing is ever the same. I may have to try this one this year... so many stuffing recipes, so little time :)

    ReplyDelete
  18. Cherries, what a GREAT idea. I love that flavor and have never thought about adding it to my dressing. Thanks!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews