Apple Cranberry Sausage Unstuffed Stuffing & Chocolate Russian Matryoshka Dolls

If there are two things that kick off the holiday season for me, it's the sagey smell of stuffing roasting in the oven and the spotting of Russian Matryoshka dolls in retail stores.  I had a set of wooden Russian nesting dolls as a child that completely captivated me, so I imagine that to be the origin of my fascination.

I will get to my favorite unstuffed stuffing recipe in a bit, but first take a gander at this cuteness at Fancy Flours. Made of dark chocolate, she is so pretty, I picture her as the queen of any dessert tray.


And these little white chocolate Russian dolls would be so darling on top of cupcakes!


Okay, for my favorite unstuffed stuffing.  Grin.  Now my favorite stuffing comes out of the bird, but even a twenty pound turkey has limited space, so more is always needed to go around.  Or, perhaps the craving for stuffing sneaks up when turkey isn't on the menu.  Whatever the reason, you can never gone wrong with this delicious stuffing.
You will need:


Put the stuffing cubes in a large bowl and set aside. 


Melt 2 tablespoons butter in a skillet.  Add sausage and cook until almost all pink is gone. Around 5 min.


Add the sausage and drippings to the stuffing cubes.


Melt remaining butter in pan.  Add onion, apple, celery, poultry seasoning, fresh sage, salt & pepper.  Cook until the vegetables get soft.  Around 5 min.


Add broth, parsley & cranberries.
 

Bring to a boil.


Mix pecans, and drained water chestnuts with stuffing cube/ sausage mixture.
Pour vegetable mixture over the stuffing and toss.
Mix in beaten eggs.


Loosely pack the stuffing into a buttered 3-quart casserole dish.


Bake 40 min at 325 degrees. Uncovered.
Remove from oven and drizzle with 2 tablespoons turkey pan drippings, OR melted butter, OR the drippings from the bottom of rotisserie chicken container. 
Return to oven and bake another 20 min. Uncovered.



I served this stuffing with Costco rotisserie chicken, carrots and grapes for a simple dinner (When it's not Turkey Day).


Apple Cranberry Sausage Unstuffed Stuffing

6 generous cups stuffing cubes (dried & unseasoned)
6 tablespoons butter
1 pound fresh sausage
1 medium onion, chopped
2 cooking apples, peeled, cored and chopped
2 ribs celery with leaves, chopped
1 tablespoon fresh sage, minced
1/2 tsp. poultry seasoning
1/2 tsp. kosher salt
1/4 tsp. pepper
3 cups chicken broth
1/4 cup chopped fresh flat leaf parsley or 1/8 cup dried.
1/2 cup toasted pecan pieces
1/2 cup dried, sweetened cranberries
1 small can sliced water chestnuts (optional)
2 eggs, beaten

Preheat oven to 325.  Butter 3 qt. casserole dish.
Put the stuffing cubes in a large bowl and set aside.
Melt 2 tablespoons butter in a skillet. Add sausage and cook until almost all pink is gone. Around 5 min.

Add the sausage and drippings to the stuffing cubes.

Melt remaining butter in pan. Add onion, apple, celery, poultry seasoning, fresh sage, salt & pepper. Cook until the vegetables get soft. Around 5 min.

Add broth, parsley & cranberries.

Bring to a boil. Mix toasted pecans, and drained water chestnuts with stuffing cube/ sausage mixture.

Pour vegetable mixture over the stuffing and toss to distribute moisture.
Mix in beaten eggs.
Loosely pack the stuffing into a buttered 3-quart casserole dish.

Bake 40 min at 325 degrees. Uncovered.

Remove from oven and drizzle with 2 tablespoons turkey pan drippings, OR melted butter, OR the drippings from the bottom of rotisserie chicken container.
Return to oven and bake another 20 min. Uncovered.

Enjoy!

~The Lemonista