Peach Cranberry Stuffing

You Will Need:
Sage, 2 Tbsp, chopped
Thyme, 2 Tbsp, chopped
Rosemary, 2 Tbsp, chopped
Turkey Sausage, 1 lb ground
Onion, 1 cup, chopped
Celery, ¾ cup, chopped
Peaches, 1 cup, fresh or canned, chopped
Dried Cranberries, ¾ cup
Butter, 3 Tbsp
Turkey Stock, ¾ cup
White Bread, 3 ¾ cup, cut into cubes
Whole Wheat Bread, 1 ½ cup, cut into cubes
Recipe Serves: 8
1. Toast bread pieces in 350°F oven until brown, about 8 minutes. In a pan cook the sausage, onion and celery.

2. Melt the butter in the microwave and mix with turkey stock. Combine the toasted bread, herbs, peaches, cranberries, and sausage mixture together in a bowl.

3. Slowly pour stock over bread mixture and stir to combine. Bake in a greased pan or stuff inside a 10 lb turkey. Cook until stuffing reaches 165°F

Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg