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I prefer hot Italian sausages to the mild because it wakes up all the savory flavors in the stuffing . By the time the hot sausages are mixed into the bread cubes and seasonings you can barely taste the heat. You can use mild sausages if you prefer. Also, if you are Gluten free you can use your favorite choice of Gluten Free Bread. Do not use bulk sausage, purchase the ones in the casings. You should bake the bread cubes the day before to give them time to dry out.

I would suggest making the stuffing two days or the day before your Thanksgiving dinner for two reasons, one it saves times so you  don’t have to make it the morning of Thanksgiving, I’m sure you have so much going on. Two it will give the stuffing time for all the flavors to infuse with all the wonderful ingredients that will add a fuller more developed flavor and will be super moist! Cover tightly with foil making sure the foil doesn’t touch the stuffing and store in the refrigerator. Before baking take it out of the refrigerator and place it on your kitchen counter  for 2 hours to bring the stuffing to room temperature. All of the ingredients in the recipes are organic. 

Sour Dough bread cubes for stuffing 




Serves 12

1-1/2 lb.  Sour dough bread


Pre-heat oven to 350 F.

Cut the bread into 1″cubes and place on a baking sheet. Bake in the oven for 30 to 45 minutes until golden brown and crunchy. Keep an eye on them while baking so they don’t burn. Remove from the oven and let sit overnight to dry out.



5- 5 to 6 ounce Italian hot or mild sausages, casings removed

3 tablespoons extra- virgin olive oil

2 tablespoons ghee or unsalted butter

1 medium yellow onion, chopped small ¼” thick (2 cups)

6 scallions, chopped small

3 stalks of celery with leaves (1 cup) chopped 1/4” pieces

2 medium Granny Smith apples (3 cups) peeled and sliced into ½” pieces. Place in a bowl with ¼ cup fresh lemon juice and mix, this will keep the apples from turning brown.

1/4 cup fresh lemon juice

1 tablespoon fresh thyme, pull tiny leaves off and chop into small pieces

1 tablespoon fresh sage chopped small

1 teaspoon each of kosher salt and cracked black pepper

1-14 ounce can organic “Health Valley” Cream of Mushroom soup available at Whole Foods

2 cups homemade or store- bought organic chicken stock

¾ teaspoon kosher salt

½ cup fresh orange juice

½ cup Italian parsley ruff chopped small


3 tablespoons pomegranate seeds

12 whole pecans broken in half

2 tablespoons fresh lemon juice

1 tablespoon pure maple syrup

3 tablespoons ruff chop Italian parsley



Pre-heat oven to 350 F.

Place the bread cubes in large bowl.

Heat a  large cast iron or heavy bottom skillet for 3 minutes on medium high heat. Add olive oil, then sausage and break down the sausage a bit using a metal spoon. Cook for 12 minutes until cooked through and has some caramelization. Continuing to break down the sausage while cooking. Spoon the cooked sausage into the bowl with the bread cubes and mix. Do not clean out the skillet.

Turn the heat to medium place the skillet back on the stove and add the ghee or butter, onion, celery, and cook for 8 minutes stirring a few times until the vegetables start to sweat and release the juices and are translucent.

Add apples, thyme, sage, salt and pepper and cook for 8 minutes.

Add the cream of mushroom soup, chicken stock and mix together.

Pour the mixture into the bowl with the bread cubes and sausage, add ¾ teaspoons kosher salt, orange juice mix together well.

Pour into 10 X 16 Pyrex baking pan, cover sides tightly with aluminum foil and be careful not to have the foil touch the food. Bake in the oven for 60 minutes.  Don’t walk away from the oven watch closely so the top doesn’t burn.

Spoon the stuffing into a bowl and add garnish with pomegranate seeds, pecans, drizzle over lemon juice, maple syrup and parsley!

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