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Ultimate Valdosta Stuffing
The most delicious, traditional tasting stuffing with a touch of that something special. Make for your favorite holiday table or anytime you crave that comforting taste… serve with turkey, chicken, duck or pork.
1 cup dry cranberries (or tart cherries)
½ cup Madeira
5 cups (½”) cubed day-old French or Italian bread
¾ cup butter
2 cups chopped onion
2 cups chopped celery
2 cups peeled, cored and chopped tart apple
1 pound all natural, nitrate free sausage
2 teaspoons dry sage
1 teaspoon dry thyme
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1/3 cup chopped fresh parsley
10 ounces (2 large bags) Valdosta
In a small bowl, combine the cranberries and Madeira. Let steep for a minimum of 2 hours.
Spread the bread cubes on a baking sheet and toast in a pre-heated 325°F oven for 20-30 minutes. Stir once. Place in a large baking dish.
In a large skillet or sauté pan melt the butter. Over moderate heat, cook the onions for 5 minutes or until soft but not brown. Add the celery and apples and cook for an additional 5 minutes or until the celery is softened slightly. Transfer mixture with a slotted spoon to the baking dish with the bread.
In the remaining fat, cook the sausage, breaking it up with a wooden spoon. Transfer cooked sausage to the baking dish.
Add the spices and parsley to the baking dish and stir the mixture to combine. Let cool.
Add the cranberries with Madeira and Valdosta just before baking. Cover the dish with foil and bake for 1 hour and then bake uncovered for an additional 15-20 minutes.
Makes 12-14 servings
No Pork Variation: Use twice the apple in lieu of the sausage.
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