Our Christmas turned out rather well – since it was just me, my husband, and Foofer there were no guests or logistical nightmares to contend with. I planned our holiday dinner about a month in advance, having decided to forego preparing another turkey in favor of a baked ham. Since my husband is a big fan of stuffing, I chose a recipe that contained non-turkey ingredients such as diced apples and Italian sausage. The recipe is very simple, the only lengthy part being toasting and chopping two loaves of bread and the actual baking time.

 

Apple & Sausage Stuffing

1 LB sweet Italian turkey or pork sausage, casing removed

2TBS butter

1 large onion, chopped

4 celery stalks, diced

2 Granny Smith or delicious apples, cored and chopped

2 garlic cloves, minced

12 C cubed country-style stuffing mix OR;

12 cups bread (24-oz. loaf), cubed and dried in an uncovered bowl overnight

2 C (or more) chicken broth

Salt and pepper to taste

 

Coat a large skillet with cooking spray. Brown the sausage until cooked through. Remove from heat, transfer to a large mixing bowl, and crumble sausage. Melt the butter in the skillet and simmer the onion for two to three minutes, or until translucent. Add the celery, apples, and garlic; cook for three to five minutes, stirring frequently. Add the apple-vegetable mixture to the bowl of sausage, along with the stuffing mix or bread; mix well. Moisten with the chicken broth and season with salt and pepper. Cool completely if stuffing into a turkey (makes about twenty cups). Tester's tip: Stuffing can be cooked separately in a large glass casserole dish, but more stock may be needed to replace the moisture that usually comes from the turkey cavity. (Original recipe from Disney Family Fun; also appears on Thanksgiving with Shenanchie).

 

The stuffing an also be made for use in a turkey (obviously). I added a little extra broth to retain moistness, but the end result was delicious. We have plenty of leftovers (that my husband will good use of for breakfast, lunch and dinner – he likes stuffing with his morning eggs). Wilbert baked a large ham, letting it cook for three hours before basting with a combination of brown sugar and the natural juices. During the last thirty minutes of cooking time, he also studded the ham with pineapple rings and maraschino cherries.

 

No one went hungry – even Foofer had his fill of ham, rejecting the last bits we offered him. Later, as all of us splayed out on the bed, Foofer slept like a log for several hours. His paws twitched now and then, and I wondered if he was having visions of plates of ham along with the many Christmas presents he received. Our blessings were many this year, and there is much to be thankful for.