[carlo3b]

This is a recipe from the French Provinces, I hope this is it.. even if this is a bit much, it can be used as a basic for the one you are looking for.. Happy Thanksgiving!

French Apple Walnut Rosemary Stuffing with Apple Sausage and Parsnips

This elegant stuffing combines the best of French ingredients - croissants, French bread, leeks, walnuts, and rosemary — with layers of apple flavorings: fresh apples, applesauce for moistness, and chicken-apple sausage. Parsnips are optional but add a nutty taste of their own, and New England's dried cranberries provide bursts of tartness and specks of color. Get a jump on the recipe by toasting the walnuts a day or two beforehand, and tearing the bread the day before, toasting if necessary.

• 1 pound sausages, preferably chicken-apple, diced and browned (use same skillet for the remaining stuffing ingredients)
• 1/4 cup (1/2 stick) butter
• 2 medium leeks, sliced (white and pale green parts only)
• 2 medium tart green apples (Granny Smith), peeled, cored, chopped
• 2 cups chopped celery with leaves
• 2 medium parsnips, peeled and diced into small pieces (optional)
• 2 teaspoons poultry seasoning
• 1/4 teaspoon ground nutmeg
• 1 tablespoon chopped fresh rosemary leaves
• 1 cup dried cranberries (about 4 ounces) (optional)
• 1/2 cup chopped fresh parsley
• 12 ounces day old bread, cut or torn into 3/4 inch cubes (about 10 cups), preferably a mix of French bread and croissants (bread cubes should be slightly dry; if not, toast in 350 degree oven about 15 minutes)
• 1/4 teaspoons salt or to taste
• Fresh ground pepper to taste
• 1 cup walnut pieces, toasted
• 3 eggs
• 1-1/2 to 2 cups apple sauce

1) Melt butter over medium high heat (preferably in same skillet used to cook sausages; set sausage pieces aside in large bowl).
2) Add leeks, apples, celery, parsnips, poultry seasoning and nutmeg to skillet; sauté until leeks soften and parsnips cook through, about 8 minutes.
3) Pour into bowl with sausage, then mix in rosemary, cranberries, parsley, and bread.
4) Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
5) Beat eggs with 1-1/2 cups applesauce. Toss stuffing with applesauce-egg mixture and walnuts. Stuffing should be moist but not wet; if dry, add more applesauce. Check for seasonings and adjust accordingly.
Note: to check for seasonings, brown a large spoonful of stuffing in a skillet or heat in a microwave until cooked through.

To cook stuffing with turkey: Fill turkey cavity with stuffing. Spoon remaining stuffing into buttered baking dish. Bake, covered with buttered foil, alongside turkey until heated through, about 45 to 60 minutes. Uncover stuffing and bake until golden brown on top, about 15 minutes.

To bake in pan only:
Heat oven to 350 degrees F. Butter a 15"x 10"x 2" or similar sized baking dish. Cover with buttered foil and bake until heated through, about 45 to 60 minutes. Remove cover and bake until golden brown on top, about 15 minutes.

[ShorelineMike]

Carlo, that "French Apple Walnut Rosemary Stuffing" recipe sounds TOO decadent for words ... I'm drooling as I read it!

1) Please add me to your ping list.

2) I'm almost ashamed to try to follow that wonderful recipe, but I stumbled across this one in "Francine Prince's New Gourmet Recipes for Dieters" almost 20 years ago, and it's been my Thanksgiving turkey stuffing recipe ever since. I offer it to all as proof that it *is* possible to diet deliciously even over Thanksgiving.

Festive Roast Turkey Stuffing

Makes about eight servings; there should be enough stuffing for a 10-pound turkey.

Ingredients:

• 1/4 cup brown rice, well washed and drained
• 5 cups toasted bread cubes (preferably potato bread)
• 1 small green apple, peeled, cored and diced
• 1 small sweet red apple, peeled, cored and diced
• 3 Tablespoons combined minced fresh parsley and dill
• 4-1/2 teaspoons corn oil
• 4-1/2 teaspoons sweet (unsalted) 100 percent corn oil margarine
• 5 large cloves garlic, minced
• 1 rib celery, minced
• 3 large shallots, minced
• 1/2 pound fresh mushrooms, washed, dried, trimmed and sliced 1/4 inch thick
• 1/2 pound ground lean veal (or extra-lean ground beef)
• 1/8 teaspoon ground red (cayenne) pepper
• 1 teaspoon dried thyme, crushed
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon curry powder (no salt or pepper added)
• 1-1/2 teaspoons ground ginger
• 1-1/2 cups chicken broth or chicken stock

Preparation:
1. Cook rice in rapidly boiling water to cover for 15 minutes, stirring from time to time. Drain. Rice will be slightly undercooked.
2. Place rice, bread cubes, apples, parsley and dill in large bowl. Toss to blend.
3. Heat 1-1/2 teaspoons corn oil and 1-1/2 teaspoons margarine in large nonstick skillet until hot. Sauté garlic, celery and shallots for 2 minutes, stirring constantly. Push to side of skillet.
4. Add 1-1/2 teaspoons corn oil and 1-1/2 teaspoons margarine to skillet. Sauté mushrooms over medium-high heat for 2 minutes. Combine all ingredients in skillet and saute for 1 minute. Pour into bread mixture. Gently toss to blend.
5. Heat remaining corn oil and margarine in skillet until hot. Add meat, breaking into pieces with a spoon. Sauté until meat just starts to lose its pinkness, about 4 minutes.
6. Sprinkle meat with cayenne, thyme, rosemary, curry powder and ginger, stirring to blend.
7. Add vinegar and cook for one minute. Pour into bread mixture, and gently toss to blend.
8. Gradually add stock to bread mixture while tossing, so that bread cubes are evenly moistened.

For a vegetarian version:

• use vegetable broth instead of chicken broth;
• use twice the amount of brown rice in Step One, divide the rice in half after cooking, put half of the rice in the bowl in Step Two, and save the other half for Step Five (stir-fry rice for a couple of minutes, or until fragrant)

Note: Although it's not part of the original recipe, I usually warm the chicken broth and dissolve a packet of Butter Buds in it before adding the broth to the stuffing.