3/17/2012 Basket - Sausage Apple Cranberry Stuffing and Cabbage Potato Mash

Sausage Apple Cranberry Stuffing

Uses from this basket: Apple

Other produce: Onion, celery

• 5 1/4 cups cubed bread
• 1 pound ground sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 apple, cored and chopped
• 3/4 cup dried cranberries
• 2 teaspoons dried parsley
• 1 cup chicken stock
• 4 tablespoons butter, melted
  

Preheat oven to 350 degree F (175 degree C). Spread the bread cubes in a single layer on a large
baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley. Drizzle with chicken stock and melted butter, and mix lightly. Spoon into 9x13 pan and bake at 350 degrees for about 30 minutes.

Cabbage Potato Mash

Uses from this week's basket: Potato, green onion, cabbage

• 1 pound potatoes, diced
• 2 cups shredded cabbage
• 4 T butter, divided
• 4 green onions, sliced
• 1/2 cup whole milk or half-and-half
• 1 1/2 tsp salt
• 1 tsp pepper
• 1/2 tsp garlic powder

Boil potatoes in salted water until tender. Reserve 1/4 cup cooking water, then drain. Saute cabbage in 2 Tbsp butter for 2 minutes. Add the reserved cooking water, cover and cook 3 minutes. Add the potatoes, green onion, milk, 2 tablespoons butter. Use immersion blender to blend to desired consistency. Stir in salt, pepper, and garlic powder.