Sausage, Dried Cranberry and Apple Dressing

My all time favorite for turkey day!

Sausage, Dried Cranberry and Apple Dressing

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb bulk breakfast sausage

  • 4

    Tbls butter

  • 3

    C leeks, well cleaned and sliced, (white and pale green parts only)

  • 2

    granny smith apples, cored and cut in ½ inch cubes

  • 1

    C celery, chopped with leaves

  • 1

    Tbl poultry seasoning

  • 1

    C dried cranberries - re-hydrated in boiling water for 15 minutes and drained

  • 1

    Tbl fresh sage, chopped

  • 2

    tsp fresh rosemary, chopped

  • 1

    large loaf bread, (I use a large loaf of texas bread)

  • 2 to 3

    C stock

  • 1

    Tbl salt and 2 tsp pepper to taste.

Directions

Preheat oven to 375 degrees. Saute 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 to a large bowl. Melt butter in the same pan over medium-high heat. Add 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, mix well. Add the mixture to the sausage, give a good stir to combine then add the croutons and parsley. Mix gently. Add stock, a little at a time until the dressing is very moist, (be sure not to overdo it, it should not be mushy). Season with salt and pepper. Place in a casserole dish and bake uncovered in the oven for 20 -30 minutes, until the top is crispy and the center is piping hot. Serve immediately.


Nutrition

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