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Cranapple Sausage Stuffing




Source of Recipe


Internet


Recipe Introduction


This stuffing goes equally well with turkey or pork.



List of Ingredients




14 oz. white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausage, casings removed
1/4 C butter
6 C finely diced onions
1 lb. Granny Smith apples, peeled, cored, chopped
2 C chopped celery with leaves
4 tsp. poultry seasoning
1 C dried cranberries
4 tsp. fresh rosemary
1/2 C finely chopped fresh parsley
3 eggs, beaten
1 1/2 C poultry stock
Serves 12 - 14


Recipe



Preheat oven to 350F. Divide bread cubes between 2 large baking sheets and bake for about 15 minutes. Cool completely, set aside. Saute sausage over medium-high heat in a large heavy skillet until cooked through, about 10 minutes. Crumble sausage with the back of spoon or spatula as it cooks. Use a slotted spoon to transfer sausage to large bowl. Pour off fat drippings from the skillet, then use it to melt butter over medium-high heat. Add onions, apples, celery and poultry seasoning. Saute until onions soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. You can prepare the recipe, up to this point a day ahead of time. Cover and refrigerate until you're ready to finish.

Mix eggs into stuffing.

To stuff a turkey
Fill main turkey cavity with stuffing. Mix enough poultry stock into remaining stuffing to moisten (about 1/2 - 1 cup depending on amount of remaining stuffing). Bake remaining dressing in a dish as outlined below.

To bake stuffing in pan:
Preheat oven to 350 F. Butter a 15 x 10-inch baking dish. Mix 1 1/3 cups stock into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.