Cranberry, Sausage and Apple Stuffing
The coziest addition to your Thanksgiving table! Love that there's an added protein benefit with the sausage. This stuffing recipe is the perfect savory and sweet balance.
Ingredients
- 1 loaf french bread, cut into cubes. Should be about 9 cups of bread cubes
- 3/4 lb sweet Italian sausage
- 3 tbsp butter
- 2 large leeks, chopped using pale green and white parts only. Make sure they're well washed. Discard dark green parts.
- 2 tart apples, peeled and diced
- 4 large stalks celery, chopped about 3 cups
- 1 tbsp poultry seasoning
- 1 tsp dried rosemary, crushed
- 3/4 tsp each salt and pepper
- 3/4 cup dried cranberries
- 1 3/4 cup low sodium chicken broth
Instructions
- Preheat oven to 300°. Butter a 3 qt casserole dish and set aside.
- Spread bread cubes in a single layer on a baking sheet and bake for about 15-20 minutes until cubes are dry. Let cool and increase oven temp to 350°.
- In a large skillet, cook sausage until browned. About 10 minutes. Remove using a slotted spoon and set aside. Discard fat from sausage. To the same pan, add the butter, leeks, apples, celery, poultry seasoning, rosemary salt and pepper. Cook stirring occasionally until celery and leeks are softened, about 15 minutes.
- Pour leek, celery and apple mixture into a large bowl as well as the sausage. Add cranberries and bread cubes. Pour chicken broth over the top and stir it all to combine. Pour into prepared casserole dish and bake covered for 45 minutes. Uncover and bake another 15 until browned on top. Enjoy!