Leora's sausage, apple and cranberry stuffing
Ingredients
- 1 and 1/3 cups low salt chicken broth
- 14 ounces corn bread cubed (about 12 cups)
- 1 pound sweet italian sausage without casing
- 1/4 cup butter
- 6 cups sliced leeks
- 1 pound tart green apples, peeled, cored and chopped
- 2 cups chopped celery with leaves
- 4 teaspoons poultry seasoning
- 1 cup dried cranberries
- 4 teaspoons chopped fresh rosemary
- 2/3 cups chopped fresh parsley
- 3 eggs beaten
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 120mins
Cost Average budget
Preparation
Step 1
Preheat oven to 350 degrees. Divide bread c.ubes between 2 large baking sheets and bake until slightly dry about 15 minutes then cool completely
Step 2
Saute sausages in heavy skillet over medium heat until cooked completely, crumbling coarsely with back of spoon.
Step 3
Transfer sausage to large bowl. Pour off drippings from skillet.
Step 4
In same skillet; melt butter or medium heat then add leeks, apples, celery and poultry seasoning and saute until leeks soften. ( about 8 minutes)
Step 5
Mix in dried cranberries and rosemary.
Step 6
Add mixture to the sausage, then mix in bread and parsley. Season to taste with salt and pepper.
Can be made ahead and refrigerated.
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