Sausage, Dried Cranberry and Apple Stuffing
I like to do my stuffing on the side, like a casserole. I found this recipe on foodnetwork.com. It came out real good. Enjoy!
-1 pound mild bulk breakfast 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 Tbs poultry seasoning
-1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
-6 cups boxed bread cubes (croutons)
-2 to 3 cups chicken stock
-1 Tbs salt
-2 tsp ground black pepper
Directions:
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, and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries. Add the mixture to the sausage, then mix in the croutons. 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 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. Enjoy!
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, and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries. Add the mixture to the sausage, then mix in the croutons. 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 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. Enjoy!
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