26 November 2010

Sausage, Dried Cranberry, and Apple Stuffing

Growing up, I was never a big fan of stuffing (or dressing as you may call it). We always had Stovetop Stuffing that I remember and I avoided it at all cost. It wasn't until a few years ago that I tried it again, mixed it with some mashed potatoes, turkey, gravy, and cranberry sauce - and quickly realized it had a place. Thanksgiving meals have never been the same! Being the stubborn cook I am, I had to find a homemade recipe since boxed mix just wouldn't do - and this one is my winner.


  • 1 pound sage bulk breakfast sausage
  • 4 tablespoons butter
  • 3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
  • 2 apples, cored and chopped
  • 1 cup chopped celery with leaves
  • 1 tablespoon poultry seasoning
  • 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh rosemary
  • 6 cups boxed bread cubes
  • 1/3 cup chopped fresh parsley leaves
  • 2 to 3 cups chicken stock
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper


Preheat the oven to 375 degrees F.

Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish.

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

25 November 2010

New adventures underway!

Lots of changes going on in my career life right now, and I'm loving it! I have decided to join the world of Scentsy as an independent consultant and will be selling these amazing warmers and scents through my website (click here). If you are not familiar with these, they are similar to candles, but so much more! The melt scented wax with a light bulb so you never have to be worried about open flames again. Plus, the wax cools quickly so that chance of getting burned is also very slim. They offer over 80 different scents, a variety of warmers from plug-ins to full size, as well as hanging fresheners, room sprays, travel tins, and Scentsy buddies. Check out the website and feel free to contact me with any questions - I am always looking for people who want to host parties or join my team.

Another big change is that yesterday was my last day as a teacher since Monday I am starting as an assistant director at a new center. I am extremely excited about the opportunity it offers, although I'm a little nervous since it is all brand new to me - new location, new staff, new teacher for Ruby.

Meanwhile, I hope everyone has a wonderful Thanksgiving!