Cranberry and Italian Sausage Stuffing

By mangia_g2

Instead of cutting day old bread into cubes you may wet the loaf just enough to remove the brown crust. Then break off chunks of slightly wet bread and add to the mixture.

Ingredients

• olive oil
• 6 stalks celery, finely diced
• 2 medium onions, finely diced
• 1 loaf French bread, cut into small cubes (@ 10 cups)
• 1 cup dried cranberries
• 3/4 lb sweet Italian sausage - casings removed, cooked and crumbled
• 3/4 cup flat-leaf parsley
• 1 tsp each kosher salt and black pepper
• poultry herbs to taste - sage, rosemary, and thyme, finely chopped
• 28 oz giblet stock (with giblets) or chicken stock

Preparation

Step 1

Drizzle oil in a 12 inch skillet over medium heat. Add celery and onions, and cook until translucent, 5-7 minutes. In a large bowl, combine celery and onions with bread, cranberries, sausage, parsley, salt, pepper and herbs. Add broth and stir until well combined. Transfer the mixture to a 13x9 pan, cover and bake at 325 for 1 hour. Uncover and bake 15 minutes more.