Sunday, May 1, 2011
Cranberry, Apple, and Sausage Stuffing
I am not sure where I originally got this recipe, but it can be found on Food Network's website. I LOVE this recipe!
8 tablespoons (1/2 cup or 1 stick) butter, UNsalted
2 medium onions, finely diced
3 cups chopped celery, (about 6 large stalks)
6 cups coarsely chopped leeks, (about 12) or onions
4 apples, peeled, cored and chopped
1 pound breakfast sausage or Italian sausage, casings removed, optional
6 teaspoons poultry seasoning
2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
2 teaspoons chopped fresh sage leaves, (about 6 leaves)
2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
2 cups dried cranberries
1 box stuffing mix (NOT cornbread) (recommended: Pepperidge Farm)
2 cups (1 pint), or less vegetable stock
Preheat oven to 350 degrees F. Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix to taste. Place into a buttered casserole dish and bake for 45 minutes.
3 qt pan was too small...this makes a lot!
This was fabulous! It has become our favorite.