Cranberry, Sausage and Apple Stuffing

Ingredients and Weight:

• 1 pound of ground pork sausage
• 1 pound of ground turkey or chicken
• 1 large onion, chopped
• 1 large celery stalk, chopped
• 1 large green bell pepper, chopped
• 1 cup of dried cranberries
• 1 cup of chopped walnuts
• 1/2 cup of chopped fresh parsley
• 1/2 cup of chopped fresh sage
• 1/2 cup of chopped fresh thyme
• 1/2 cup of chicken broth
• 1/2 cup of dry white wine (optional)
• 1/2 cup of panko breadcrumbs
• 1/2 cup of chopped fresh apples
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Preparation Time:

15 minutes

Cooking Time:

45-60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook the sausage and turkey until browned. Drain off any excess fat.
3. Add the onion, celery, and bell pepper to the skillet and cook until softened.
4. Stir in the cranberries, walnuts, parsley, sage, thyme, chicken broth, white wine (if using), panko breadcrumbs, apples, salt, and pepper.
5. Transfer the mixture to a greased 9x13 inch baking dish.
6. Bake for 45-60 minutes, or until the stuffing is cooked through and golden brown on top.

Nutritional Information:

Per serving (1 cup): * Calories: 250 * Fat: 15 grams * Carbohydrates: 25 grams * Protein: 20 grams

Dish Characteristics:

• Savory and flavorful
• Moist and fluffy
• Perfect accompaniment to roasted meats or poultry
• Traditionally served at Thanksgiving and Christmas dinners

User Comments:

• "This stuffing is the best I've ever had! It's packed with flavor and the apple adds a nice sweetness."
• "I'm not a huge fan of stuffing, but this recipe changed my mind. It's so delicious and easy to make."
• "This stuffing is a must-try for any special occasion. It's sure to impress your guests."

Special Precautions and Tips:

• Use a large skillet to prevent the stuffing from sticking.
• If you don't have any dry white wine, you can substitute with additional chicken broth.
• To make the stuffing ahead of time, prepare it up to the baking step. Store it in the refrigerator for up to 2 days, or freeze for up to 1 month. When ready to serve, thaw overnight in the refrigerator and bake according to the instructions.