Name: Sausage and Herb Stuffing
Prep time: 25 min
Cook time: 57 min
Total time: 82 min
Yield: 8 - 10 servings
Ingredients: 16 cups 1-inch bread cubes, white or sourdough (1 1/2-lb loaf); 8 tbsp (1 stick) unsalted butter; 2 cups medium-diced yellow onion (2 onions); 1 cup medium-diced celery (2 stalks); 2 Granny Smith apples, unpeeled, cored and large-diced; 2 tbsp chopped flat-leaf parsley; 1 tbsp kosher salt; 1 tsp freshly ground black pepper; ¾ lb(s) sweet or spicy Italian sausage, casings removed; 1 cup chicken stock; 1 cup dried cranberries

Prep Time

25 min

Cook Time

57 min

Yields

8 - 10 servings

ingredients

cups 1-inch bread cubes, white or sourdough (1 1/2-lb loaf)

tbsp (1 stick) unsalted butter

cups medium-diced yellow onion (2 onions)

cup medium-diced celery (2 stalks)

Granny Smith apples, unpeeled, cored and large-diced

tbsp chopped flat-leaf parsley

tbsp kosher salt

tsp freshly ground black pepper

lb(s) sweet or spicy Italian sausage, casings removed

cup chicken stock

cup dried cranberries

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 300ºF.

Step 2

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350ºF. Remove the bread cubes to a very large bowl.

Step 3

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

Step 4

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Step 5

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

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