New England Sausage and Dried Cranberry Stuffing
This version of stuffing combines savory sausage with sweet apple and dried cranberries. Delicious served as a side with turkey or chicken.
Ingredients
- 6 cups white bread (cut into 3/4-inch cubes)
- 1/2 pound sausage (casings removed; traditional, chicken, or turkey)
- 1/4 stick butter
- 3 cups onion
- 1/2 pound tart green apples (or apple of your choice, peeled, cored, chopped)
- 1 cup celery (chopped)
- 1/2 tablespoon poultry seasoning
- 1/4 cup dried cranberries
- 1 tablespoon dried parsley
- 1 1/2 eggs (beaten)
- 3/4 cup chicken broth
Instructions
- Preheat oven to 350 degrees F.
- Place bread cubes on a large baking sheet and bake until slightly dry, about 15 - 20 minutes. Cool completely. You can also leave the cubes out overnight to dry.
- Sauté the sausage in a large 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. Pour off any drippings from the skillet.
- Using the same skillet, melt the butter. Add the onions, apples, celery, and poultry seasoning to the skillet. Sauté until onions are softened, about 5 – 8 minutes.
- Mix in dried cranberries. Add the mixture to the sausage, then mix in the bread, eggs, and parsley. Season stuffing to taste with salt and pepper. Add the chicken broth to moisten stuffing depending on how most you like it (can be prepared one day ahead. Cover and refrigerate).
- Butter a 7 x 11-inch baking dish. Transfer stuffing to the dish, cover, and bake at 350 degrees F until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
