Sausage Stuffing Bake

To save some time you can toast the bread cubes will in advance and freeze them until ready to use in the dish --- turkey sausage or Italian sausages can be used for this, also adjust the sage amount to suit taste --- a 1-pound day-old loaf of French or Italian bread will work great for this recipe.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 9  cups  toasted  bread cubes (from white bread, crusts removed)
• 3  tablespoons butter
• 1  lb turkey sausage, casings removed (mild or spicy) or 1  lb Italian sausage (mild or spicy)
• 1⁄2 teaspoon cayenne pepper (to taste) (optional)
• 2  medium onions, finely chopped
• 3  celery ribs, finely diced
• 2  tablespoons  fresh minced garlic (or to taste)
• 1 (10 ounce) can  sliced mushrooms (very well drained, or use fresh sauteed mushrooms)
• 2  medium granny smith apples (peeled, cored and chopped into about 1/2-inch pieces)
• 1 1⁄2 cups  coarsley chopped pecans, toasted (or use toasted walnuts)
• 1 1⁄2 cups dried cranberries (can use more to taste)
• 1  teaspoon dried sage (or to taste, or use 1 tablespoon fresh chopped)
•  black pepper
• 1 1⁄2-2 1⁄2 cups low sodium chicken broth or 1 1⁄2-2 1⁄2 cups turkey broth
•  grated parmesan cheese (optional)

Directions

1. Butter a 4-quart casserole dish.
2. In a large skillet melt butter; add in the sausage meat with onions, celery, garlic and cayenne pepper (if using); cook breaking up the meat with a spoon until the meat is no longer pink and the vegetables are tender (about 7-10 minutes).
3. Add in apples and mushrooms and cook 2 minutes.
4. Transfer the mixture to a large bowl.
5. Stir in the the nuts, toasted bread cubes and dried cranberries; toss to mix well with wooden spoon.
6. Season with sage, lots black pepper and salt (I use seasoned salt but white salt will do).
7. Transfer the mixture to a buttered casserole dish and drizzle with chicken or turkey broth (using about 1-1/2 cups for a drier stuffing, or use up to 2 cups for a moister stuffing).
8. Sprinkle grated Parmesan cheese on top.
9. Bake covered in foil in a 350 degree F oven (second-lowest rack) for 30 minutes; uncover and bake until bread is golden brown and the stuffing is heated through, about 20-25 minutes more.