Once again, I realize it's a bit early for Thanksgiving, however, I remember my mom planning her menu days in advance.  Watching the grocery store shopping list grow and watching her "time table" so she knew what had to be done in what order, so it would all be done at the same time.  So, I figured you might appreciate some early Thanksgiving recipes.  This is one from Taste of Home that sounds delicious!  I've never had dressing made with sausage, but I imagine it adds great flavor!


4 cups seasoned stuffing cubes

1 cup corn bread stuffing mix

1/2 pound bulk Italian sausage

1 large onion, chopped

1 large tart apple, peeled and chopped

1-1/3 cups sliced fresh shiitake mushrooms

1-1/4 cups sliced fresh mushrooms

1 celery rib, chopped

1/8 teaspoon salt

1/8 teaspoon pepper

3 tablespoons butter

1 can (14-1/2 ounces) chicken broth

1 cup pecan halves

1/2 cup minced fresh parsley

1 tablespoon fresh sage or 1 teaspoon dried sage leaves


In a large bowl, combine stuffing cubes and stuffing mix; set aside. In a large skillet, cook the sausage, onion, apple, mushrooms, celery, salt and pepper in butter over medium heat until sausage is no longer pink. Add to stuffing mixture. Stir in the broth, pecans, parsley and sage; toss to coat.

Transfer to a greased 3-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: about 12 cups.