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 1/2 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.
Details
Cooking time 60mins
Preparation
Step 1
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.
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