Holiday Stuffing – Chaparral Gardens

Name: Holiday Stuffing – Chaparral Gardens
Ingredients: 8 to 10 servings; 1 pound of your choice of sausage; 2 tablespoons butter; 2 tablespoons of olive oil; 3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks) or use shallots; 2 Granny Smith apples, cored and chopped; 1 cup chopped celery with leaves; 1 tablespoon poultry seasoning; 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained; Fresh herbs; 1 tablespoon chopped fresh sage leaves; 2 teaspoons chopped fresh rosemary; 6 cups boxed bread cubes (croutons) ‐ sourdough bread, baguette cut and cubed and baked in the oven.; 1/3 cup chopped fresh parsley leaves; 2 to 2‐1/2 cups chicken stock; salt; ¼ cup of CHAPARRAL’ WINTER AMBROSIA; 2 teaspoons ground black pepper

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TURKEY STUFFING We like to do our stuffing separately that way you don’t have to worry about nasty microbes or the chance the stuffing is not cooked when the tu

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Ingredients

8 to 10 servings
1 pound of your choice of sausage
2 tablespoons butter
2 tablespoons of olive oil
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks) or use shallots
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
Fresh herbs
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons) ‐ sourdough bread, baguette cut and cubed and baked in the oven.
1/3 cup chopped fresh parsley leaves
2 to 2‐1/2 cups chicken stock
salt
¼ cup of CHAPARRAL’ WINTER AMBROSIA
2 teaspoons ground black pepper