Getting ready for the big feast this weekend?
Here’s one of my favorite Thanksgiving recipes. It’s a twist on my grandmother’s stuffing and one that I created for New Classics with Rob Feenie on the Food Network back in 99. Feel free to omit the blackberries, if you cant find them.
1 c of Bourbon [or more ]
2 stalks diced celery
1 large diced onion
1 diced apple
1 package of fresh poultry seasoning [thyme, rosemary and sage]
1 loaf of cubed white bread
1 lb of sausage meat
½ c of dried cranberries
½ c of dried blueberries
½ c of blackberries
Sautee the onion, celery, apple and poultry seasoning until transparent.
Add the sausage and brown the sausage meat. Set aside.
Mix cubed bread, dried berries. Add sausage mixture to the bread mixture.
Slowly add the bourbon until the mixture becomes moist and sticks together.
Stuff it in the bird and bake away!!
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