Stuffing W. Craisens

• 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 350u0b0 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

thanksgiving stuffing, craisins, brat buns, pork sausage, onion, turkey, red grape juice, craisins, eggs, milk

Taken from www.epicurious.com/recipes/member/views/stuffing-w-craisens-51386011 (may not work)