So this year I plan to make a batch of my signature stuffing…because my family won’t have it any other way.I’ll stuff that in the turkey, but I’ll take out my skillet and also make a batch of the fig/fennel/bacon stuffing below which is a wonderful mix of savory and sweet…and I just might like it even better than my traditional.
- Saute the vegetables in a hot pan with oil until soft, followed by the sausage (or the cooked bacon).
- Add the remaining ingredients and stir.
- Place in the oven until the inside is hot and the top is crispy and golden.
Cranberry/Apple Stuffing with Maple Sausage