Sausage, Dried Cranberry and Apple Stuffing

Name: Sausage, Dried Cranberry and Apple Stuffing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 1 lb 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 & leaves; 1 tablespoon poultry seasoning; 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained; 1 tablespoon chopped fresh sage leaf; 2 teaspoons chopped fresh rosemary; 6 cups boxed bread cubes (croutons); 1/3 cup chopped fresh parsley leaves; 2 -3 cups chicken stock; 1 tablespoon salt; 2 teaspoons ground black pepper

(2)

Recipe by aronsinvest

Recipe from Food TV Dan Smith and Steve McDonagh. I have tried many recipes and this one is my all time favorite. Fresh sage is important. My mother who is a very basic cook said this was so good it was addictive. I used onions instead of leeks as the leeks were super expensive. This is a fresh tasting stuffing. I used mild italian sausage. I am posting in time for Thanksgiving and hope you enjoy it as much as I do. This can be made ahead by 2 days if desired. Please note you may not want to use the entire tablespoon of salt.

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READY IN: 50mins

YIELD: 10

UNITS: US

INGREDIENTS

Nutrition

1

lb 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 & leaves
1

tablespoon poultry seasoning
1

cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1

tablespoon chopped fresh sage leaf
2

teaspoons chopped fresh rosemary
6

cups boxed bread cubes (croutons)
¹⁄₃

cup chopped fresh parsley leaves
2 -3

cups chicken stock
1

tablespoon salt
2

teaspoons ground black pepper

DIRECTIONS

Preheat the oven to 375 degrees F.
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.).
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.
*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.

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