For Leesport sisters Kerry Capriolo and Kelly Hannon, who recently lost their mother, creating their own new Thanksgiving traditions is a way to remember the woman who brought them into this world.
“Always going back for seconds and thirds,” the sisters say in delighted unison, remembering and reflecting on what they remember about their mother’s late November platefuls.
“This stuffing uses turkey sausage, Craisins and apples,” Capriolo says, with love in her voice. “It really brings together all of the elements of Thanksgiving.”
Sausage, Cranberry & Apple Stuffing
(for stuffing a 10- to 14-pound turkey) Courtesy of Kerry Capriolo
INGREDIENTS
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- 5 1/2 cups prepared potato bread (or sourdough) stuffing cubes
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- 1 pound ground turkey sausage
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- 1 cup chopped onion
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- 3/4 cup chopped celery
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- 1 1/2 tsp dried sage
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- 1 1/2 tsp dried rosemary
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- 1/2 tsp dried thyme
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- 1 Golden Delicious or Granny Smith apple, cored & chopped
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- 3/4 cup dried cranberries (Craisins)
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- 1/3 cup fresh minced parsley
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- 3/4 cup turkey or chicken stock
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- 4 tbsp unsalted butter, melted
DIRECTIONS
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- 1 Place bread cubes in a large bowl.
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- 2 In medium-large skillet, cook onions and sausage over medium heat, breaking it up into small pieces until evenly browned.
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- 3 Mix in the celery, sage, rosemary and thyme; continue cooking for 2 minutes.
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- 4 Pour sausage/onion mixture over bread in bowl.
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- 5 Add chopped apples, Craisins, parsley, turkey stock and melted butter, gently stir ingredients until evenly mixed together. Spoon into turkey.
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- 6 If you don’t stuff the turkey, make as directed except double the stock & add an egg to stuffing.
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- 7 Place mixture into a greased 13x9 baking pan, cover with aluminum foil and bake in preheated oven at 325 degrees Fahrenheit for 45 minutes.
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- 8 Remove foil and continue cooking for 15 more minutes.
TEXT AND PHOTO BY JENNIFER HETRICK
