I decided to make this right before Thanksgiving to see if I wanted to switch-up the Thanksgiving menu this year. This recipe was delicious, but it’s hard for me to change tradition (my mom’s scratch cranberry walnut stuffing is a Thanksgiving staple). But if you are eager to change tradition a little, this is a great recipe that will please the family. The spicy venison protein makes it hearty, and it meshes magnificently with the tart fruit. A great side for any large dinner, or it can be served alone.
Ingredients
| Amount | Ingredient |
|---|---|
| 1 lb. | Deer Sausage |
| 2 | Granny smith apple, chopped |
| 4 stick | Celery, chopped |
| 4 stick | Carrots, chopped |
| 1 | Yellow onion, chopped |
| 1 package | Whole, fresh cranberries |
| 1 package | Herb stuffing mix |
| 2 cup | Chicken stock |
| 3 | Eggs |
| Parsley | |
| Salt & pepper | |
| Garlic powder |
How to Prepare
- Preheat oven to 350 degrees.
- Cook sausage in skillet with butter until browned. Remove from heat and put in separate bowl.
- In skillet with butter, cook the onion, celery and apples until softened. Add to sausage when done.
- Mix sausage and vegetables.
- Add stuffing mix (uncooked) and chicken broth to the bowl.
- Mix all ingredients and add spices.
- Transfer mixture to greased casserole dish and cook 30 minutes.