Sunday, November 20, 2011

Sausage, Dried Cranberry and Apple Stuffing

I have a dirty little holiday secret.....
I didnt used to understand what all the buzz was about. Mostly because my stuffing experiences of the past were unforgettable. Then I happened upon a table that served stuffing with "stuff" in it. Not just mushy bread and celery......(Angels singing).....I was sold. Now dont get me wrong, I love me some stove top stuffing. I will make it and eat it out of the pot. I have no shame were Stove top is concerned, but for holiday you have to step it up and put the STUFF in your STUFFING. I made this stuffing and I literally ate it out of the pan as is. I wasnt going to make it this year but now that I am posting it and remembering the stuffing love, I'm doing just has to be done.

Sausage, Dried Cranberry & Apple Stuffing
adapted from the Food Network

1 pound mild bulk breakfast sausage ( I used fresh Sage Sausage)

4 tablespoons butter

3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)

2 Granny Smith apples, cored and chopped

1 cup chopped celery with leaves

1 tablespoon poultry seasoning

1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained

1 tablespoon chopped fresh sage leaves ( I omitted since I used Sage Sausage)

2 teaspoons chopped fresh rosemary

6 cups boxed bread cubes (croutons)

1/3 cup chopped fresh parsley leaves

2 to 3 cups chicken stock

1 tablespoon salt

2 teaspoons ground black pepper


Preheat the oven to 375 degrees F.

Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

1 comment:

  1. This sounds fabulous! I usually make *either* sausage stuffing *or* an apple and raisin stuffing. I can't believe I never thought to combine them. I'm drooling just think about this..... Thanks! Keri