Here's a fabulously satisfying dressing with all the great tastes people crave: meat, fish herbs, earthy mushrooms, crunchy apples and water chestnuts, and a zesty burst of tart cranberries. —Trudy Williams, Shannonville, Ontario
Ingredients
- 1 pound ground beef
- 1 pound bulk pork sausage
- 1 pound sliced fresh mushrooms
- 1 can (8 ounces) water chestnuts, drained and chopped
- 2 cups diced peeled apples
- 1 cup chopped onion
- 1/4 cup minced fresh parsley
- 1/4 cup chopped fresh celery leaves
- 1 cup chopped fresh or frozen cranberries
- 2 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1 teaspoon dried savory
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 3/4 teaspoon pepper
- Pinch nutmeg
- 12 cups day-old bread cubes
- 1 cup chicken broth
Directions
- Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; crumble meat; drain. Add mushrooms, water chestnuts, apples, onion, parsley and celery leaves; cook 6-8 minutes or until mushrooms and apples are tender. Add cranberries, garlic and seasonings; cook 2 minutes longer.
- Place bread cubes in large bowl. Add meat mixture; stir in broth. Spoon into a greased 13x9-in. baking dish. Cover and bake 35-45 minutes.
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