As I mentioned in take one of the Dress Rehearsal, I wanted to try a few twists to the Sausage and Cranberry Dressing. First I made the bread cubes with hazelnut flour instead of almond flour, to add a little depth and flavor. Next I swapped out the cranberries (and stevia) for half a medium sized Fuji apple. I picked up some fresh pork sausage and used that instead of the beef and sausage seasoning. Finally, I doubled the poultry seasoning and added some Celtic sea salt.



Hazelnut Bread Cubes
Recipe by Healthy Living How To

Makes 120 cubes

Ingredients
  • 1/2 c. Bob’s Red Mill Hazelnut Meal/Flour
  • 1/4 c. Bob's Red Mill Flaxseed Meal
  • 1 tsp. Rumford Baking Powder
  • 2 pinches Celtic Sea Salt
  • 2 Large Organic Eggs


Directions

1. In small bowl scramble eggs with a whisk.
2. In a separate bowl mix dry ingredients.
3. Add eggs to dry ingredients and mix.
4. Pour into a mini-loaf pan sprayed with non-stick spray.
5. Bake at 350° F for 22 minutes.
6. Remove from oven and cool on wire rack.
7. Slice bread into 9 slices and then each slice into 12 cubes.
8. Return to oven for 15 minutes to dry and crisp.

Sausage & Apple Stuffing
Recipe by Healthy Living How To

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4-6

Ingredients
  • 1 lb. Fresh Ground Pork Sausage (Mild)
  • 4 Stalks Organic Celery, Chopped
  • 1/4 c. Organic Onion, Chopped
  • 1/2 Medium Organic Fuji Apple, Chopped
  • 1 Recipe of Hazelnut Bread Cubes
  • 2 tsp. Poultry Seasoning
  • 1 tsp. Celtic Sea Salt
  • 4 Tbsp. Unsalted Organic Butter, Melted
  • 2 Large Organic Eggs
  • 1/3 c. Organic Chicken Broth


Directions

1. Brown pork sausage with celery and onion. Drain.
2. In mixing bowl, add bread cubes, sausage, apple, poultry seasoning and salt.
3. Whisk together eggs, butter and broth then pour over stuffing. Gently mix.
4. Bake stuffing in covered casserole dish at 350° F for 30 minutes. Uncover and bake for an additional 10 minutes.

Don't wait until Thanksgiving to enjoy!