Now, on to this great dish for your Thanksgiving dinner table.
I’ve tried a variety of stuffing recipes over the years, but this one from a chef friend is our favorite and I’m sticking with it. It’s a recipe here on my blog that begged to be reposted.
1½ cups orange liqueur, divided (I use Triple Sec)
½ cup butter
2 cups celery (and leaves) chopped
1 large Vidalia onion, chopped
1 pound Italian sausage, casing removed
1 (16-ounce) package stuffing mix (I use Pepperidge Farm)
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups low-sodium chicken broth
4 teaspoons chopped fresh sage, or 1 teaspoon dried
Salt and pepper, to taste
Place cherries (dried fruit) in a small saucepan and cover with 1 cup orange liqueur.
Bring to a boil, remove heat and set aside.
In a large skillet, melt butter over medium heat.
Sauté celery and onion for about 10 minutes.
Transfer to a large mixing bowl.
Using the same skillet, cook sausage until crumbled and brown, drain well.
Place sausage and stuffing mix in bowl with celery and onions.
Stir in cherries and liqueur mixture, pecans and apples.
Mix in melted butter, broth and remaining ½ cup orange liqueur.
Stuffing should be completely moistened.
Season with sage, salt and pepper.
Butter and fill a 15” x 10” baking dish with stuffing.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
This is truly ultimate stuffing!