Super Stuffing recipe submitted by viewer Daniel Jennings
3 loaves of french and sourdough bread
2 sweet onions
Pack of celery
1 large Honey Crisp apple
Fresh sage, rosemary and thyme
2 sticks butter
5 links of Asiago and Spinach Cheese Sausages
Slice bread into 1-inch cubes. Spread out on baking sheet and bake at 350 degrees for 10 to 15 minutes until lightly toasted.
Cut onions and celery into bite-sized pieces. Slice the sausage into wagon wheels.
In the basting pot, add the onions, celery, sausage, and a stick of butter. Sweat until the onions are translucent. Season with rosemary, thyme, sage, salt and pepper. Depending on how rich you want your stuffing, you can also add more butter. Stir in the toasted bread cubes and add chicken stock until the bread crumbs are about 50-75 percent saturated.
Add the Craisins and apple. Stir gently. Spray pan with nonstick spray and spread the mix from the basting pot throughout. Garnish with rosemary and sage.
Bake at 350 degrees for 25 to 35 minutes to the desired level of crispiness.