Apple, Sausage & Cranberry Dressing, My 1st Bread Stuffing Type and it is AMAZING!

Hey y'all, it's Kristen Tamey with Collard Valley Cooks and boy have we got a treat for you guys that like stuffing. Finally, I make stuffing. I'm going to use sausage for the spice, apples for the sweet, and cranberries to make it pretty and give it a little bit of sourness. Okay, and I think all those three combined is going to make this stuffing the absolute best that you've ever tasted. First, we're going to brown our swaggerdy sausage and you're going to use the drippings to saute your onions and celery in so make sure you save it. Now I'm going to go ahead and cut the top off of this and get the sausage in here and let it be getting brown and I'm using one pound of swaggerdy sausage. You can use the hot sausage, a pound of each. I only laid out one pound so that's what I'm using so it's just according to how much sausage you want in yours. I don't think it takes a whole lot to flavor it so I think one pound is plenty. Now I have got a four cup measuring cup and what I'm going to do is add my chicken bouillon. If you've got stock or broth, you can use it but I don't have any on hand. I've already used it so I'm going to put two tablespoons in there. This is going to wet our stuffing. This is so easy to make. Y'all know in the south we typically make dressing with cornbread and today I have decided I am going to make stuffing this year because we've never got to eat stuffing because we always make cornbread dressing and we're actually going to have both. Okay, so this is our sausage and we're browning it in a skillet and this is a hamburger separator and you do want to separate it good so that it gets dispersed in your stuffing really well. So here we have our celery and I'm just going to chop it and then I'm going to dice it and I am going to use the leaves because I think that they're delicious and they'll be good in the stuffing and even pretty and I would just do a couple of stalks and of course you can always put more of something in there if you want it. So today we're going to use celery. We're going to use some green onion. If you've got a regular onion and you don't have green onion of course you can use those as well. So we're just going to chop these up really thin but this is going to add some color to our stuffing as well. The great thing about using the chicken broth is that it's got seasonings in it and we're also going to be using bagged stuffing that has seasonings in it as well so this is going to taste really really good. So I have been asked so many times to make stuffing and because we don't eat it in the family in the south most of us don't eat stuffing. I'm sure there's plenty to do they've moved down here or maybe their parents were from somewhere else and so that's what they always made. So I hope you're going to enjoy this recipe. So let me tell you what I'm going to do today. I'm going to use sausage for the spice, apples for the sweet, and cranberries to make it pretty and give it a little bit of sourness. Okay and I think all those three combined is going to make this stuffing the absolute best that you've ever tasted. We're going to chop our apples last. This is two cups of cranberries and you can get by with one cup if for some reason you're not a big cranberry fan and this is a pull chopper it's amazing. It's super sharp so I want them to have some depth to them. I don't want them to be all very very tiny so I think that's perfect. So this is our celery and onion going in. I think if we do it this way it'll even taste better. So we're just going to let that sit in there and cook a minute. So get you two good apples and if you want to you can leave the peelings on there because I think it's pretty. Alright so you're just going to chop your apple up and try to make it pretty thin but you want the pieces to be a little bit big so that when you get a bite of apple you can actually taste the sugar. Alright I'm going to take this it's a half a stick of butter and I'm gonna mix it in here and let it melt. Alright we're going to start adding our stuffing in here two cups at a time so I'm going to use six cups of the cornbread stuffing and six cups of the herb stuffing. Now if you don't like the cornbread of course you can use one kind so if you like the herb and you just want to use it or you like the cornbread and you just want to use it then that's what you need to use. So that is 12 cups of stuffing right there. So now we're going to add our cranberries and what the cranberries are going to do is they're going to add a little bit of tartness and some real pretty color. We're going to add two apples chopped they're going to add the sweetness. Now cranberries will be a little sweet and now we're adding a good old swagger to the sausage with that little bit of butter the chopped up green onion and celery. If you use your hands just be careful don't get burnt by the sausage if it's hot. Boy it smells good don't it Chris? Y'all this is going to be the best stuffing you've ever put in your mouth. You know what all these years we have made our traditional cornbread dressing that mama it's my mother's recipe if you go on the website you can find my mama's cornbread dressing and my granny's cornbread dressing she used old biscuits my mama used loaf bread it's the main difference and mama's has some cream of chicken in it all right so you can't beat my mama's dressing I'm not kidding it just cannot be beat I promise and trust it just do the everybody that makes it loves it but this year getting to make stuffing I'm super excited because I've always wanted to make it but I always wanted to spruce it up so that it was really special and nobody's recipe I'm gonna be honest with y'all looked at a lot of different ones and nobody's recipe really satisfied me so hopefully this one will all right this is four cups of our broth that we made and if you want it wetter of course you can add more broth to it but I think this is plenty wet I'm gonna taste it and quit mixing it up before I mess it up I'm gonna tell you that's pretty doggone good now I think and y'all correct me if I'm wrong because I wasn't raised eating stuffing but I would think that stuffing is supposed to almost be separate and not be all stuck together like our dressing is traditional dressing and really and truly all we're doing is warming this all right so these apples and stuff don't have to cook they're absolutely delicious in it just like they are so you're going to spray your baking dish and this is a really large I don't even know what size it is but I would think it's equivalent to a really deep lasagna pan it's an oval and it's a lacrosse it is that it's a lacrosse press tell them the name of this dish lacrosse it's a lacrosse lacrosse um dish and it is available I believe on our website so I will make sure I put a link in the post for you so really what we're doing at this point is warming it we're not really cooking it we're warming it okay we're just going to put it in here and it's deep so I'm going to leave it in here at least 40 minutes all right we're going to get it out and give it a try the cranberries look so pretty in it don't they so I'm going to put it out on this plate so y'all can see it and I think it's got just the right amount of uh moisture in it looks really good that pretty give it a try I think I'm gonna fall in love with it I'm gonna tell you I don't know if it's the sausage mixed with the apples but it's tart it's sweet it is outstanding and I'm not just bragging because it's I'm not kidding this stuff is delicious y'all y'all gotta try it I don't think anybody could beat the taste of it it's so good I'm not kidding y'all have a wonderful day and we thank you so much for watching collard valley cooks where we cook like our mamas did bye y'all love ya