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Sausage and Herb Stuffing

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B9, C, D, P
    MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 16 C

    2. 1" sourdough bread cubes

    3. 1 stick unsalted butter

    4. 2 C medium diced yellow onion

    5. 1 C medium diced celery (2 stalks)

    6. 2 Granny Smith apple s, unpeeled, cored and large diced

    7. 2 T flat leaf parsley

    8. 1 T kosher salt

    9. 1 t freshly ground black pepper

    10. 3/4 lb sausage , casings removed

    11. 1 C chicken stock

    12. 1 C dried cranberries

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 300°.

    2. Place the bread cubes in a single layer on a rimmed baking sheet and bake for 7 minutes. Raise the oven temperature to 350°. Remove the bread cubes to a large bowl.

    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.

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

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

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