Sausage, Dried Cranberry and Apple Dressing

By Maudie30

My all time favorite for turkey day!

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.