Wednesday, November 23, 2005

Cranberry, Sausage and Apple Stuffing 

  • 12 cups white bread cubes,
  • baked until slightly dry
  • 1 pound sweet Italian
  • sausage, casings removed
  • 1/4 cup butter
  • 6 cups coarsely chopped leeks
  • 1 tablespoon and 1 teaspoon
  • poultry seasoning
  • 2 cups chopped celery
  • 2 tart apples - peeled, cored
  • and chopped
  • 1 cup dried cranberries
  • 2 teaspoons dried rosemary, crushed
  • 1-1/3 cups chicken stock
  • salt to taste
  • ground black pepper to taste


1 Saute; sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.

2. Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning. Saute; until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried breadcubes.
Season to taste with salt and pepper. Moisten with the chicken stock.

3. Bake in a covered buttered casserole at 350 degrees for about 45 minutes. Uncover and bake for another 15 minutes to brown top