How to Make Awesome Sausage, Apple, and Cranberry Stuffing | Allrecipes.com
Get the recipe @ http://allrecipes.com/recipe/awesome-sausage-apple-and-cranberry-stuffing/detail.aspx
Watch how to make the best stuffing ever. Turkey sausage and liver combine with chopped apple and dried cranberries, topped with spices and fresh vegetables. Your family will love it.
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22件のコメント
liver…
Can i skip adding liver because i really hate eating liver..
Wow is that Albanian dry sage ??
Can I used fresh cranberry?
If you are stuffing a turkey why add other meats ?
This is the Nastiest recipe I've ever heard of
Looks fantastic
Had my attention til the word liver came up….
You don't even taste the liver in the overall dish. It adds some needed fat and a richness to the dish. It just enhances the flavors of the turkey sausage in the dish. It's like turkey gravy…. Do you taste liver and giblets and the neck? No, it's just delicious.
Christ, people. Just leave out the liver if it’s not your bag. Adds flavor and depth as another mentioned prior, it also serves as a natural (and flavorful) thickener.
Forego the liver if you’re squeamish and simply have a slurry of corn starch and white wine (or water) ready to rock in case you wish to make up for aforementioned lost viscosity.
Its the beauty of cooking…. you dont have to follow recipes as if they were gospel. Tweak to your liking and make them your own. Thats what makes it fun and gives a degree of pride in your creations.
This looks so delicious
I have been making this for years… No longer make my moms stuffing…
I never use the liver, I prepare this the day before… I brown the sausage, after it's brown, I add the onions and celery, then the spices, 2 cups of turkey stock and butter, then follow the directions…
Great video, gonna make using pork sausage.
You'd be surprised how subtle but flavorful the liver brings out this dish. Try it once and see for yourself. Don't knock it til you try it IN the recipe. U guys might be pleasantly surprised.
Don't worry idk why all these fruitcakes from yrs back can't handle some liver i left it in, it actually gives it flavor and you can't even taste it. It just looks gross bit tastes delicious at the end.
I’ve been making this recipe for years! I double most of the spices though and prefer using sourdough bread. I not only add the liver, I add all the giblet meat actually – diced finely. You can’t even tell it’s there. In this dressing recipe is the only way I’ll eat the giblet meat. This dish is delicious!
🤮 liver umm not for me and no turkey sausage either it’s tooo dry . The celery is too big. It won’t mesh with the stuffing. Needs a bit more moisture
That looks delicious!!!!
I bet none of you even realize your momma putting livers and gizzard in your Stuffing when you were younger and enjoying it…and you wonder why you can't copycat your classic childhood recipes that momma fed you.
(: The Recipe doesn't show up with the link on here!!!!! … 😢
Don't think I would put the liver,looked gross
Everything but the liver – but rest of it sounds wonderful!