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.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Bake Time 1 15

Total Time 1 50

Servings

Calories 326kcal

Author Meghan

Preheat oven to 350°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.
6 cups white bread
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.
½ pound sausage
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.
¼ stick butter, 3 cups onion, ½ pound tart green apples, 1 cup celery, ½ tablespoon poultry seasoning
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.
¼ cup dried cranberries, 1½ eggs, 1 tablespoon dried parsley
Add the chicken broth to moisten stuffing depending on how most you like it (can be prepared one day ahead. Cover and refrigerate).
¾ cup chicken broth
Butter a 7x11-inch baking dish. Transfer stuffing to the dish, cover, and bake at 350°F until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Source: Adapted from Food.com

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