Apple Sausage Stuffing

Oh my gosh ya'll! I haven't written in so long. I didn't fall off the Earth, don't worry. Life has been busy. I've been doing all kinds of exciting things! Nothing is more exciting than life right? 

Well, this stuffing recipe is pretty exciting though, I must admit. 

Originally I had planned on rolling this stuffing into balls, wrapping them in bacon for a nice added crisp to it all. Anything with bacon is a yes in my book of course, so definitely am going to do it next time. 

I just couldn't get past eating this just like it is. It's spicy, a hint of sweetness, and of course: savory. All the good things hit your mouth like a delicious tidal wave. If you make this at Thanksgiving, make a triple batch. Trust me. 

Ingredients:

2 pounds spicy sausage

2 cups celery, diced

2 cups onion, diced

2 cups chopped onion (don't peel it first!)

3 cloves garlic, minced

1 tsp thyme

1/2 tsp rosemary

1 tablespoon parsley

1 tsp cinnamon

1 tbsp sage

1/2 tsp salt 

1/2 tsp white pepper

1 cup whipping cream

1 cup water

2 tbsp chicken paste

1/2 stick butter, melted

6 eggs, beaten

16 cups of cubed bread (about 1 inch cubes)

(optional: 1 cup dried cranberries)

Preheat oven to 375

1. Brown the sausage over medium high heat. When the sausage is just about browned, add celery through white pepper, and simmer for another 10 minutes on low. Pour into bowl. 

2. In a bowl, whisk together remaining ingredients, minus the bread, until frothy. Add in sausage and bread, stirring well to incorporate everything. (This is when you'd add the cranberries if you wanted.)

3. Pour into two 13x9 pans and bake for 40 minutes or until lightly browned. Serve right away. 

Optional. If you're interested in making these little appetizers, you can bake this for half the time, scoop out small sizes, roll into balls, and wrap in bacon. Bake at 400 for 15 minutes or until bacon is browned and crispy. Serve immediately. 

Go make this. And let it make your whole day.