Cranberry, Apple and Sausage Stuffing

By Jan_C

Ingredients

• box stuffing mix (not cornbread) (recommended:
• 8 tablespoons (1/2 cup or 1 stick) butter, unsalted
• 2 medium onions, finely diced
• 3 cups chopped celery, (about 6 large stalks)
• 6 cups coarsely chopped leeks, (about 12)
• 4 apples, peeled, cored and chopped
• 1 pound breakfast sausage or Italian sausage, casings
• removed
• 6 teaspoons poultry seasoning
• 2 teaspoons chopped fresh rosemary leaves, (about 4
• sprigs)
• 2 teaspoons chopped fresh sage leaves, (about 6
• leaves)
• 2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
• 2 cups dried cranberries
• Pepperidge Farm)
• 2 cups (1 pint) vegetable stock
• Salt and freshly ground black pepper

Details

Servings 6
Preparation time 20mins
Cooking time 75mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat 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 casserole dish and bake for 45 minutes.