Spicy Sausage, Rye Bread & Tart Cherry Stuffing

Spicy Sausage, Rye Bread & Tart Cherry Stuffing

We’re skipping Thanksgiving this year. Yep, it’s true. I’ll be passing on my favorite food holiday. We’re going to Chile instead to explore the lakes and wine country. It’s a fair trade, I think. And just because we’re not making Thanksgiving for 30 people again this year, doesn’t mean that I won’t be making Thanksgiving recipes. In fact, I’ve already made my favorite Carrot Pumpkin Soup and I plan to make it again this week.

Of all the delicious Thanksgiving foods – turkey, gratin, casseroles, sweet potatoes, pies and breads – my most favorite thing on the table is undoubtedly the stuffing. So, when the last-ever issue of Gourmet arrived (so sad) and I spotted a Rye Bread Stuffing, I instantly wanted some. Of course, I didn’t follow the recipe one bit and made my own with spicy sausage and tart dried cherries soaked in cognac. To make it a meal, I stuffed it into roasted acorn squash, but it would be just as good with turkey and gravy.

The stuffing was everything I love about the fall. It was moist on the bottom and crunchy on the top. The rye bread gave it a hint of something interesting, a good contrast to the tart cherries. And some chopped and toasted pecans added that little bit of crunch. I might add a chopped apple next time, too.

I think I’ll have Thanksgiving once a week from now til December. Yum :)


  1. I think you got a pretty awesome trade off for skipping Thanksgiving this year!

    Good looking dish. Kind of a sweet/sour/tart combo from all of the ingredients. Real hearty too which is perfect for these chilly autumn days.

  2. Sean – Thanks :) I can’t wait for Chile. Never been to South America.

    And I long for chilly weather! We’re still breaking 90 most days. Hopefully, it’ll cool down soon.

  3. I saw the recipe in Gourmet as well and bookmarked it.
    I love how you made it your own and stuffed acorn squash!
    Have a wonderful trip in Chile!

  4. As much as I LOVE Thanksgiving, I would definitely trade it for a Chilean vacation! Enjoy!
    Oh, and your stuffing looks heavenly!

  5. How did you know I was looking for something to do with my two acorn squash? This sounds perfect. I saw this recipe in Gourmet as well and was thinking it sounded delicious. have fun in Chile!

  6. This looks EXCELLENT. And I just bought dried cherries and was wondering what to do with them.

  7. Looks oh so delicious ! thanks for the wonderful recipe !

  8. Pingback: Thanksgiving Recipe: Vanilla & Pear Crumble Pie | bitchincamero

  9. wow, lucky you! Disfruta chile, la comida y los vinitos

  10. Pingback: Tweets that mention Spicy Sausage, Rye Bread & Tart Cherry Stuffing | BITCHIN' CAMERO -- Topsy.com

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>