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- Category: Past Issues
Greetings all. Thanksgiving is the universal, multi-cultural day of celebration. I only wish it could last longer than one meal. This recipe for stuffing is one that can be made ahead, and then stuffed into the bird, or simply reheated while the bird is resting and being carved. You may need to double the recipe for a crowd. A refreshing substitution would be to replace the dates with a mixture of raisins and cranberries – about 1 cup total combined dried fruit. Dried, unsulfured apricots might work, but I have never tried that variation. Let me know if you try it. Happy Thanksgiving, and have a blessed day with family and friends.
Sausage & Date Stuffing
¼ cup olive oil ~ 1½ cups chopped onions ~ 1 cup thinly sliced celery
1 pound bulk sweet Italian sausage ~ 1 teaspoon ground sage
1 teaspoon ground thyme ~ ½ teaspoon ground marjoram
1 tablespoon fresh, minced rosemary
12 pitted dates, coarsely chopped, and soaked in hot water if very dry
½ of a 12-ounce package Pepperidge Farm Cubed, Herb-Seasoned
Stuffing (not Stove-Top Stuffing)
1 cup chicken or turkey broth ~ 1/4 cup fresh, chopped Italian parsley
In a large pan or Dutch oven, over medium to medium-low heat, sauté the onions and celery in the olive oil for about 7 minutes. Add sausage, and continue to sauté until sausage is no longer pink, breaking up sausage as mixture cooks. Add remaining ingredients, except parsley, and bring to a boil. Allow to simmer for a minute or two. Stir in parsley. Cover, and remove pan from heat. Stuffing is ready to serve, or allow to cool and refrigerate for up to two days. To reheat, bring to room temperature, cover, and bake in a 350 degrees F oven for about ½ hour, or until warmed through.