"A Dentist's Dressing"

Sitting in a dentist's chair, getting what seems like half my
tooth drilled away just two days before Thanksgiving...

Sounds pretty rotten, right?

But, actually, this story has a happy...and tasty ending.

I got my broken tooth is all fixed.

It didn't hurt.

And...best of all...my dentist swears he makes the best turkey stuffing ever.

And he keeps a copy right in his office.

It's actually called "Awesome Sausage Apple and Cranberry Stuffing." And Dr. K. has given it a five star rating.

This recipe makes enough stuffing for a ten pound
turkey so double it for a 20 pound bird.

Dr. K recommends Jimmy Dean sausage.

May be made a day ahead. Refrigerate, tightly covered.

Ingredients:
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoon dried rosemary
1/2/ teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock or a can of chicken broth
4 tablespoons unsalted butter

Preheat oven to 350 degree F (175 C. Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven or until evenly toasted. Transfer cubes to large bowel.

Fry turkey liver in butter. 3 minutes on one side. Turn and cook for 5 minutes more. Chop finely.

In large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Do not drain sausage. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill. Or put in casserole and bake at 350 degrees for 40 minutes covered. Uncover and bake and additional 15 minutes.