Sunday, November 17, 2013

Arnold's cranberry sausage stuffing

This recipe is legendary. I've been searching through my cookbooks because I could swear that somewhere in those shelves of books I saved the actual recipe cut from the plastic bag that contained the stuffing cubes and tucked it between some pages. Somewhere. It was handed down through generations of a family (for illustrative purposes only, let's say it was the Mueller-Scharffenberger family). I've been making this recipe for many years and everyone who has it says it's the best stuffing they've ever had. Turkey is overrated; the stuffing is not.

Arnold’s Cranberry Sausage Stuffing

1 (15 oz.) Arnold's stuffing with seasoning
2 eggs, slightly beaten
4 medium onions, finely chopped (1 ½ cups)
6 stalks celery, finely chopped (2 ½ cups)
1 lb. pork sausage, pan fried and drained
1 can (8 oz.) jellied cranberry sauce (beaten until thin)
1 to 2 cups apple juice

Mix the stuffing mix, cooked sausage, onions, celery, eggs, and beaten cranberry sauce. Add apple juice a little at a time, until entire mixture is dampened but not mushy. For less moist stuffing use less apple juice. Stuff 18 - 20 pound turkey. Roast turkey as directed for weight. Extra stuffing can be baked separately in covered casserole for 30 minutes at 350 degrees.


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