Thanksgiving is one of my favorite holidays. The menu is amazing and the focus is on spending time with the people you care about. Typically we eat dinner earlier in the day, sometime between 3-4pm. Then, following the Thanksgiving dinner typically comes a second helping a few hours later, then, left overs again the next day. It is truly a holiday meal that goes beyond just one meal. With that said, below is a simple stuffing recipe that is healthy and delicious… for the multiple Thanksgiving meals you might have this year.
- 1lb ground pork sausage
- 5 pieces of bacon, diced
- 5 stalks of celery, diced
- 1 yellow sweet potato (is that a yam? or a sweet potato? whatever.)
- 1 yellow onion, diced
- 1 container of mushrooms, diced
- 2 apples, diced
- 2 tablespoons white wine vinegar
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 2 eggs, beaten
- ⅓ cup chicken broth
1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
2. While those cook, pull out a large skillet, place it under medium-high heat and place chopped bacon in it to begin to cook down. When some of the fat has seeped out and bacon has begun to cook, add your chopped apples, celery, and onions.
3. When onions begin to become translucent, add ground pork and mushrooms and your white wine vinegar. Let that cook down until pork is almost completely cooked through. You will be placing it in the oven so you want it pretty close to done. Add salt and pepper, to taste.
4. Once the sausage is all done, add mixture to a bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth, along with your sweet potatoes, pecans, and dried cranberries. Mix well.
5. You can now either use a 9×13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
6. Bake at 375 degrees for about 15-20 minutes or until everything is a bit browned.
From, Dr. Kathryn Haynes