APPLE-CRANBERRY DRESSING

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Apple-Cranberry Dressing image

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h35m

Number Of Ingredients 10

1 stick unsalted butter, plus more for baking dish
1 large loaf sourdough bread, cut into 3/4-inch cubes (about 10 cups)
12 ounces sweet Italian sausage, removed from casing
2 stalks celery, chopped (about 1 cup)
1 large sweet onion, such as Vidalia, chopped (about 2 cups)
2 Gala apples, cored, peeled, and chopped (about 2 1/2 cups)
2 sprigs sage, finely chopped (about 2 teaspoons)
2 cups low-sodium chicken or turkey broth, preferably homemade
1/2 cup dried cranberries
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish. Divide bread cubes between 2 rimmed baking sheets, spread in a single layer, and toast until crisp and golden, about 20 minutes. Let cool to room temperature; transfer to a large heatproof bowl.
  • Meanwhile, cook sausage in a large skillet over medium heat, stirring occasionally and breaking into bite-size pieces, until just cooked through, about 5 minutes.
  • Transfer sausage to bowl with bread. Melt butter in skillet. Add celery and onion and saute, stirring occasionally, until softened, about 5 minutes. Stir in apples and continue cooking until apples are crisp-tender, 3 to 4 minutes. Stir in sage and broth, raise heat to medium-high, and bring to a simmer. Remove from heat; immediately pour over bread and sausage. Add cranberries and stir to thoroughly combine. Season with salt and pepper.
  • Transfer dressing to prepared dish. Bake, uncovered, until top is crisp and golden brown, 30 to 40 minutes. Serve immediately.

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