Thanksgiving Sausage Stuffing

  • 1.5lb uncooked Mild Italian Chicken Sausage, casing off
  • 1 large Yellow Onion, finely chopped
  • 4 large ribs of Celery, finely chopped
  • 2 Carrots, finely chopped
  • 2 small Fuji apples, chopped
  • 2 cups White Mushroom, chopped
  • 1 Tbsp Macadamia Nut Oil (or whatever oil you prefer)
  • 1/3 cup Chicken Broth
  • 1/4 cup Slivered Blanched Almonds
  • 1/4 cup Pecans 
  • 4 Sage leaves, finely chopped
  • 3 sprigs fresh Thyme, finely chopped
  • 6 sprigs fresh Parsley, finely chopped
  • 1 sprig fresh Rosemary, finely chopped
  • 1/2 Tbsp Garlic Powder
  • Salt and Pepper
  1. Preheat oven to 350F.  Gather all ingredients.
  2. In the large pan, heat the Macadamia Nut Oil over medium-high heat and saute the onion for a couple minutes.
  3. Still over medium-high heat, add the sausage and break it up into chunks.  Cook until browned, about 6 minutes.
  4. Add all the chopped vegetables, apples, and herbs: celery, carrots, mushroom, apples, chicken broth, sage, rosemary, thyme, parsley, garlic powder, salt and pepper.  Cook for 8 minutes, until apple begins to soften a bit.
  5.  Add the pecans and slivered almonds.  Cook for a couple minutes.
  6.  Transfer stuffing mix from the large pan to the Glass Baking Dish.  Cover with aluminum foil and bake for 45 minutes.

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