Sausage and Fruit Stuffing

Kroeger and Sons Meats

Findlay Market       513-651-5543

Provided by Debbie Knueven Gannaway

8 – 10 cups of fresh bread crumbs (good bakery bread is best)

1 pound Kroeger and Sons Sausage (casings removed)

We suggest either our new Turducken sausage or one of our Italian sausages

Or, try the Maple or Southern sausage.

¼ cup butter or cooking oil

2 cups chopped onion or shallots (or sliced leeks)

2 cups celery, thinly sliced

1 tsp thyme

1 tbsp sage

1 tbsp salt

1 tsp pepper (fresh ground is best)

1 ½ cups dried cranberries or raisins or cherries

(or a ½ cup of each)

1 – 2 cups turkey broth, water or canned chicken broth

Sauté sausage in heavy skillet or dutch oven, for 8 - 10 minutes, breaking into small chunks while cooking.  When fully cooked, remove sausage from pan and set aside.

Using the same pan, cook the onions and celery in butter/oil until tender.

Add herbs and seasonings while the vegetables are cooking.  Add dried fruit and stir a few times so they begin to soften.

Combine the sausage with the vegetables and toss in the dry ingredients to the sausage and vegetable mixture.  Add water / broth until the mixture is moist but not runny.

Stuffing can cooked in the turkey or baked separately, in a buttered casserole dish, covered with foil, 350°.  Remember to butter the inside of the foil.  After 30 minutes, remove foil, and bake 15 minutes more for a golden brown crust.

Since no eggs are used, stuffing can be prepared the day before and kept refrigerated until needed.