SAUSAGE, DRIED CRANBERRY, AND APPLE STUFFING

SAUSAGE, DRIED CRANBERRY, AND APPLE STUFFING image

Yield 8 servings

Number Of Ingredients 14

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1 lb breakfast sausage
4 tbsp butter
3 c sliced leeks
2 Granny Smith apples, cored and chopped
1 c chopped celery
1 tbsp poultry seasoning
1 c dried cranberries, rehydrated in boiling water for 15 min and drained
Chestnuts
1 tsp sage
1/3 tsp rosemary
6 c bread cubes
1/3 c chopped parsley leaves
2-3 c chicken stock
2 tsp ground pepper

Steps:

Preheat oven to 375. Saute sausage in skillet until cooked through, crumbling coarsely with spoon. Using slotted spoon, transfer to large bowl. Melt butter in same skillet. Add leeks, apples, celery, and poultry seasoning to skillet, and saute until leeks are soft. Mix in drained cranberries, sage, and rosemary. Add mixture to sausage, then mix in bread and parsley. Next add chicken stock, a little at a time, until stuffing is very moist. Season with pepper. Place in casserole dish. Cook uncovered in oven for 20-30 minutes until top is crispy.