Stuffing W. Craisens Recipe

Name: Stuffing W. Craisens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Thanksgiving Stuffing; Craisins are dried, sweetened cranberries. They look like bright red raisins, and are delicious. They are all over in Wisconsin, and probably Massachusetts, too, but they should be available in mos…; 8 brat buns (any crusty bun will work - it just shouldn't be a soft hot dog bun); 1 lb. pork sausage or 1 lb. ground pork mixed with 1 TB. BREAKFAST SAUSAGE SEASONING; 1 small onion, minced (about 1/2 Cup); turkey liver and giblets (optional); 1 tsp. POULTRY SEASONING; 1/2 Cup red grape juice; 1/2 Cup craisins; 2 eggs; 1 Cup milk

Servings: persons

Thanksgiving Stuffing
Craisins are dried, sweetened cranberries. They look like bright red raisins, and are delicious. They are all over in Wisconsin, and probably Massachusetts, too, but they should be available in most good grocery stores, usually by the nuts and dehydrated fruits in the produce or baking section.
8 brat buns (any crusty bun will work - it just shouldn't be a soft hot dog bun)
1 lb. pork sausage or 1 lb. ground pork mixed with 1 TB. BREAKFAST SAUSAGE SEASONING
1 small onion, minced (about 1/2 Cup)
turkey liver and giblets (optional)
1 tsp. POULTRY SEASONING
1/2 Cup red grape juice
1/2 Cup craisins
2 eggs
1 Cup milk

1
Rip the buns into small chunks and place in a large bowl. In a large fry pan over medium-high heat, brown sausage, minced onion and turkey liver plus giblets if desired, sprinkle with POULTRY SEASONING. When browned and fully cooked, remove giblets and liver to cool so they can be minced into tiny bits. Toss the sausage and onion in with the bread. Pour the red grape juice into the hot pan, scraping the bottom with a wooden spoon to get the tasty brown bits. When the liquid has reduced by about half, add craisins, toss to combine with liquid, then add to the bread. In a small bowl, whisk together the eggs and milk and add to the bread. At this point the liver and giblets should be cool enough to mince. Add to the stuffing bowl and mix everything well. Place in a covered baking dish or cover with foil and bake at 350u00b0 for 60 minutes. Remove the foil for the last 10 minutes of baking for a nice golden color. After removing the foil, drizzle a bit of the cooked turkey juices over the top for the final 10 minutes of cooking time if desired.
2
Serves: 8-10
3
Prep. time: 15 minutes
4
Baking time: 60 minutes

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Thanksgiving Stuffing, Craisins are dried, sweetened cranberries. They look like bright red raisins, and are delicious. They are all over in Wisconsin, and probably Massachusetts, too, but they should be available in most good grocery stores, usually by the nuts and dehydrated fruits in the produce or baking section., 8 brat buns (any crusty bun will work - it just shouldn't be a soft hot dog bun), 1 lb. pork sausage or 1 lb. ground pork mixed with 1 TB. BREAKFAST SAUSAGE SEASONING, and more.

Yes, Stuffing W. Craisens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffing W. Craisens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions