Sausage Stuffing

Since Thanksgiving is right around the corner, thought I would post my favorite stuffing recipe. I rarely get to make it, unless I go home for Thanksgiving, because my mom-in-law takes care of most everything for Thanksgiving. This one is so yummy, I could eat it alone for dinner. Enjoy!

Sausage Stuffing

1lb. sweet Italian sausage, casings removed

1/2c. Butter

3 cups onion, chopped

2cups celery, chopped

1T fresh sage, chopped

2T fresh parsley, chopped

6 cups plain croutons

1/2 tsp. ground allspice

1/4c. real maple syrup (you don't want mrs. butterworth to be spread on this stuff) ;)

2 cups dried cherries or cranberries

1 cup pecans, toasted and chopped

2 cups chicken stock, plus extra as needed

2 T fresh thyme, chopped

salt and pepper

Saute sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes.

Preheat oven to 350 degrees

Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and saute until tender, about 10 to 15 minutes. Add to sausage, along with herbs and croutons, mix to combine.

In a medium bowl, combine allspice, maple syrup, cherries, and pecans, and chicken stock. Add to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a large baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until top is golden