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Thread: Stuffing Recipe with Sausage Cranberries and Apple

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    Join Date
    Feb 2012
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    Default Stuffing Recipe with Sausage Cranberries and Apple

    8 to 10 cups bread, cubed Ciabatta, Sourdough, French, etc.
    1 lb breakfast sausage sage flavored if you can find it
    1 onion diced
    1 cup celery chopped
    1.5 tbsp fresh rosemary chopped
    1.5 tbsp fresh sage chopped
    2 tsp fresh thyme chopped
    salt and pepper to taste
    1 Granny Smith apple chopped
    1 cup dried cranberries
    1 to 2 eggs lightly beaten
    1/3 cup fresh parsley chopped
    21/2 to 3 1/2 cups low sodium turkey or chicken stock or broth
    8 tbsp butter melted, divided

    Preheat oven to 350F. Place cubed bread on a large baking sheet and bake 5 to10 minutes until dried out. Set aside.
    In a large skillet, brown sausage. Remove from skillet leaving one tablespoon of grease in skillet.
    Add onion, celery, rosemary, sage, thyme, salt and pepper to skillet and cook over medium heat, stirring frequently, until onions are translucent.
    Place dried bread cubes in a very large bowl. Add sausage, onion and herb mixture, apple, cranberries, eggs, 2 cups of stock or broth and 4 tablespoons of melted butter. Mix until combined.
    Pour into a greased 9x13 baking dish and press down lightly. Cover with foil and bake for 45 minutes.
    Remove stuffing from oven and remove foil. Check consistency of stuffing. Add additional stock as needed and drizzle with the remaining 4 tablespoons of melted butter.
    Return stuffing to the oven, uncovered, and continue to bake for an additional 15 to 25 minutes or until stuffing is lightly golden brown on the top.

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