CRANBERRY, SAUSAGE AND BRIOCHE STUFFING

Cranberry, Sausage and Brioche Stuffing image

Provided by Suzanne Hamlin

Time 1h

Yield 8 servings

Number Of Ingredients 7

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Ingredients

12 3/4-inch-thick slices of brioche or hallah
3 medium Granny Smith apples, peeled and finely diced
3/4 cup dried cranberries
1 pound spicy pork sausage
6 tablespoons minced fresh sage leaves
3/4 cup chicken stock
Salt and black pepper to taste

Steps:

Slice brioche or hallah into half-inch cubes. In large bowl, mix the cubes with diced apples and dried cranberries.
In medium-size skillet over medium heat, saute sausage until cooked through, breaking with a fork as it cooks. Add sausage and fat to bread mix, along with minced sage leaves. (If cooking in advance, cover and refrigerate overnight.)
When ready to cook, preheat oven to 350 degrees. Moisten brioche and sausage mixture with chicken stock. Season with salt and pepper.
Transfer to greased 9-inch-by-12-inch shallow casserole. Cover with foil and bake on middle level of oven for 30 minutes. Uncover, and cook for another 15 minutes, until stuffing puffs up and begins to brown.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 11 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 682 milligrams, Sugar 15 grams, TransFat 0 grams