I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests this dish for all our holiday meals. —Ursula Hernandez, Waltham, Minnesota
Savory Sausage Stuffing Recipe photo by Taste of Home
1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
4 cups cubed multigrain bread (1/2 inch)
1 tablespoon rubbed sage
1 cup chicken stock
1/2 cup white wine or chicken stock
1 cup dried cranberries
1/2 cup sunflower kernels, optional
In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat.
Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.