Sausage, Dried Cranberry and Apple Stuffing |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 pound mild bulk breakfast sausage |
4 tablespoons butter |
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks) |
2 granny smith apples, cored and chopped |
1 cup chopped celery with leaves |
1 tablespoon poultry seasoning |
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained |
1 tablespoon chopped fresh sage leaves |
2 teaspoons chopped fresh rosemary |
6 cups boxed bread cubes (croutons) |
1/3 cup chopped fresh parsley leaves |
2 to 3 cups chicken stock |
1 tablespoon salt |
2 teaspoons ground black pepper |
Directions:
1. Preheat the oven to 375 degrees F.
2. Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
3. Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
4. *Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.
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