New England Sausage, Apple and Dried Cranberry Stuffing

This impressive stuffing gets its Yankee accent from apples and dried cranberries. Bon Appetit magazine

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°F Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
  • Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.
  • Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks 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. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
  • To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil.
  • Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
  • To bake all stuffing in pan: Preheat oven to 350°F Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth 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.
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@tornadoes three
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@tornadoes three
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"This impressive stuffing gets its Yankee accent from apples and dried cranberries. Bon Appetit magazine"
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  1. TooAllergic
    Yummmmm! A few tweaks: We used 4 oz cornbread and 10 oz white bread (I am from Virginia). We used plain-sage sausage. We added pecans (my husband is from Texas) and we added 1/3 C white wine (we like really wet stuffing inside--crunchy outside). Seasoning was perfect! I ate the leftovers for every meal for the 2 days following Thanksgiving!
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  2. tornadoes three
    This impressive stuffing gets its Yankee accent from apples and dried cranberries. Bon Appetit magazine
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