cranberry,apple and sausage stuffing

By edkehres

Ingredients

• 8 tbs (1/2 cup or 1 stick) butter unsalted
• 2 medium onions,finely diced
• 3 cups choped celery, (about 6 large stalks)
• 6 cups coarsely chopped leeks (about 12)
• 4 apples,peeled cored and chopped
• 1 pound breskfast sausage or italian sausage, casing
• removed
• 6 tsp poultry seasoning
• 2 tsp chopped fresh rosemary leaves,(about 4 sprigs)
• 2 tsp chopped fresh sage leaves (about 6 leaves)
• 2 tsp chopped fresh parsley leaves (about 4 to 6
• sprigs)
• 2 cups dried cranberries
• 1 box stuffinf mix (cot cornbread) (recommended
• pepperidge farm)
• 2 cups (1 pint) vegetable stock
• salt and freshly ground black pepper

Details

Servings 6
Cooking time 1mins

Preparation

Step 1

perheat 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 with salt and pepper, to taste
( i like the stuffing a little wetter - if you don!t just
add less stock)
Place into a buttered dish and bake for 45 minutes.




























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