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Thanksgiving Stuffing Recipe | Cranberry-Sausage Stuffing

A Rada Rectangular Baker filled with Thanksgiving Stuffing made with pork.

It’s not Thanksgiving without stuffing, and there’s no stuffing recipe better than this one! Featuring amazing ground meat, fresh vegetables, and the delectable flavor of an apple, this Thanksgiving dish takes the holidays to the next level.

Thanksgiving Stuffing Recipe

Kristi poses with Thanksgiving Stuffing ingredients.

Ingredients you will need:

  • 1 ½ C. cubed whole wheat bread
  • 3 ¾ C. cubed white bread
  • 1 Golden Delicious apple, cored and chopped
  • 1 lb. ground pork sausage or ground turkey
  • ¾ C. dried sweetened cranberries
  • 1 C. chopped onion
  • 1/3 C. minced fresh parsley
  • ¾ C. chopped celery
  • ¾ C. turkey stock or broth
  • ¼ C. butter, melted
  • 2 ½ tsp. dried sage
  • 1 ½ tsp. dried rosemary
  • ½ tsp. dried thyme

Preheat your oven to 350 degrees. Cube 1 1/2 cup whole wheat bread and 3 3/4 cup white bread.

Kristi slices bread with the Rada Bread Knife.

Spread bread cubes evenly across a jelly roll pan. Bake 5 to 7 minutes or until evenly toasted.

Kristi places bread on a baking sheet.

Transfer the bread cubes to a large bowl and set aside.

Kristi places bread into a bowl.

In a large skillet over medium heat, cook 1 lb ground pork (or turkey) and 1 cup chopped onion until meat is brown and crumbly.

Kristi adds onions to meat with the Rada Cutting Board.

Add ¾ cup chopped celery, 2 ½ teaspoons of sage, 1 ½ teaspoons of rosemary, and half a teaspoon of thyme. Cook and stir for 2 minutes.

Kristi adds celery to pork using the Rada Cutting Board.

Pour meat mixture over the toasted bread crumbs.

Kristi mixes pork with bread.

Core and slice 1 Golden Delicious apple.

Kristi peels an apple.

Mince 1/3 cup fresh parsley.

Kristi minces parsley with the Rada French Chef knife.

Add the apple, parsley, and ¾ cup of dried cranberries to the mixture.

Kristi adds apples to the stuffing mixture.

Drizzle with ¾ cup turkey stock and ¼ cup melted butter.

Kristi adds turkey stock to the stuffing mixture.

Toss slightly to combine.

Kristi stirs stuffing ingredients with the Rada Cook's Spoon with Holes.

Spread in a large dish and bake for 1 hour.

Kristi pours Thanksgiving Stuffing into a Rada Rectangular Baker. This stuffing is going to be incredible.

Serve and enjoy!

Kristi poses with completed Thanksgiving Stuffing.

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Thanksgiving Stuffing Video Recipe

 

Start Video Transcript

Hi, Kristi in the Rada kitchen, and today we’re going to make classic Thanksgiving stuffing.

First, preheat your oven to 350 degrees. On a cutting board, slice 1 ½ cups cubed whole wheat bread, and ¾ cup cubed white bread. The Rada Bread Slicer is perfect for this job. In a jelly roll pan, spread all the bread cubes in a single layer. Bake for 5 to 7 minutes or until evenly toasted. Transfer the toasted cubes to a large bowl and set aside.

In a large skillet over medium heat, combine 1 lb ground pork and 1 cup chopped onion. Cook until the meat is brown and crumbly. Add ¾ cup chopped celery, 2 ½ teaspoons of sage, 1 ½ teaspoons of rosemary, and half a teaspoon of thyme. Cook and stir for 2 minutes.

Pour sausage mixture over the toasted bread cubes. On a flat surface, core and slice 1 apple and mince 1/3 cup fresh parsley. Add the apple, parsley, and ¾ cup of dried cranberries to the mixture. Drizzle with ¾ cup turkey stock and ¼ cup melted butter. Toss slightly to combine. Spread in a large dish like this Rada Stoneware Rectangular Baker, and bake for 1 hour.

There you have warm, savory Thanksgiving stuff, one of the recipes in our 101 Recipes with Apples cookbook. Be sure to subscribe to our YouTube channel and visit our website at RadaCutlery.com.

End Video Transcript

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