Feature Friday: Thanksgiving Recipe Special- Sausage, Cranberry, and Pecan Stuffing

With Thanksgiving just a few days away, we are excited to share recipes from the BVF kitchens. Although this holiday is celebrated traditionally in America, we love traditions and creativity!! Di brought this tradition with her to to England and celebrates the season of gratefulness with her family and friends. An opportunity to gather over a meal and cheer, to share thankfulness is a grand idea, regardless of location!

One of my favorite memories was the Thanksgiving dinner we created on Thanksgiving Day in 2010, leading up to our 2010 Adventures in Prague. What a perfect way to celebrate the beginning of a journey, thankful and surrounded by friends. 

We hope you enjoy. Bon Appetite! 

Sausage, Cranberry, and Pecan Stuffing

Serves 4-6 

Ingredients

4 tablespoons Olive Oil, divided

1 tablespoon butter, softened

8 oz raw sausage, no casings

2 cups chicken or vegetable broth

3 cups cubed Whole Foods Cranberry Baguette, cut into desired cube size

3 cups Whole Food Ciabatta, cut into desired cube size 

2 cups reduced sodium chicken stock

¾ cup unsalted roasted pecans

¾ cup dried sweeten cranberries

1 celery stalk, chopped

½ large red onion diced

2 leeks, chopped

1 teaspoon dried Rosemary

1 teaspoon dried Sage

1 teaspoon dried Marjoram

1 teaspoon dried Thyme

½ teaspoon pepper

1. Preheat oven to 350 degrees Fahrenheit, toast bread pieces for 10-12 minutes. Check periodically, when the bread is a light toasty color, set aside. Leave oven on. 
2. Use softened butter to butter a 9 x 9 pan.
3. Brown and crumble the raw sausage, cook thoroughly and set aside.
4. In a large skillet or pot over medium heat add 2 tablespoons Olive Oil, add celery, onion, and leeks, sauté for 12-15 minutes, until lightly browned.
5. Add thyme, sage, marjoram and rosemary, cook for an additional minute.
6. Add the cooked crumbled sausage.
7. Add the toasted chopped bread, mix ingredients thoroughly.
8. Adding ½ cup at a time, pour the chicken broth over the mixture to moisten the bread. If you desire a more moist consistency after adding the full 2 cups of broth, add ¼ cup additional broth to desired consistency.
9. Add pecans and cranberry.
10. Place stuffing in prepared pan.
11. Bake in oven uncovered for 20 minutes.
12. Serve immediately, or if making in advance, refrigerate and to reheat drizzle ½ cup broth over the stuffing, cover with foil, and place in 350 degrees Fahrenheit over for 30 minutes.