Sausage, Cranberry and Apple Stuffing
Sausage stuffing filled with sweetly tart apples, chewy sweet cranberries, savory sausage, plenty of herbs, and cubes of toasted sourdough.
Foto: Barefeet In The KitchenIngredients
- 6 cups sourdough bread (cut into ¾" cubes)
- 1 pound ground sage sausage ((regular sausage is fine if you can't find sage))
- 1 cup chopped onion (about 1 small onion)
- ¾ cup thinly sliced celery (about 2 medium ribs)
- 1½ tablespoons fresh sage or 2½ teaspoons dried sage
- 1 tablespoon fresh rosemary or 1½ teaspoons dried rosemary
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 1 g ranny smith apple (cored and chopped small)
- ¾ cup dried cranberries
- ⅓ cup fresh parsley (minced)
- ¾ cup turkey or chicken stock
- 4 tablespoons butter (melted )
Steps
Preheat the oven to 425°F. Spread the bread cubes across a large baking sheet. Toast the bread for 10-15 minutes or until crispy on the outside.
Remove from the oven and let cool completely before storing in a bowl or container with a loose cover. Let the bread dry out for a day or so before making the rest of the stuffing. The bread cubes should feel almost rock hard when it is finally time to make the stuffing.
In a large skillet, over medium heat, cook the onions and the sausage. Crumble the sausage as it cooks until it is browned.
Add the celery, rosemary, sage and thyme; continue to cook and stir to combine for a couple minutes or until the mixture is fragrant. Pour the sausage mixture over the bread in the bowl. Add the apples, dried cranberries and parsley. Toss to combine.
Drizzle with the turkey stock and melted butter and mix gently. Pour the stuffing mixture into a 9x13 pan and cover with foil. Bake at 350°F for 30 minutes. Uncover the stuffing, stir and bake another 10-15 minutes to toast the top.
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