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Special Herb Stuffing

Total Time:
1 hr, 5 mins
Prep Time:
30 mins
Cook Time:
35 mins
Yield:
16 servings
Dish Size:
4 Quart
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November 19, 2015

Ingredients

  • 1 pound ground beef
  • 1 pound bulk pork sausage
  • 1 pound sliced fresh mushrooms
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 2 cups diced peeled apples
  • 1 cup chopped onion
  • 1/4 cup minced fresh parsley
  • 1/4 cup chopped fresh celery leaves
  • 1 cup chopped fresh or frozen cranberries
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried savory
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 3/4 teaspoon pepper
  • pinch nutmeg
  • 12 cups day-old bread cubes
  • 1 cup chicken broth

Directions

  1. Preheat oven to 350 degrees. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add mushroms, water chestnuts, apples, onion, parsley and celery leaves; cook 6-8 minutes or until mushrooms and apples are tender. Add cranberries, garlic and seasonings; cook 2 minutes longer. 
  2. Place bread cubes in large bowl. Add meat mixture; stir in broth. Spoon into a greased temp-tations® 4 quart baker. Cover and bake 35-45 minutes. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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