Sausage, Dried Cranberry and Apple Stuffing
Sausage, Dried Cranberry and Apple Stuffing is a side dish that serves 10. For $1.26 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 318 calories, 11g of protein, and 18g of fat. 2677 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 55 minutes. A mixture of dried cranberries, poultry seasoning, granny smith apples, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. It is perfect for Thanksgiving. With a spoonacular score of 51%, this dish is solid. If you like this recipe, take a look at these similar recipes: New England Sausage, Apple, and Dried Cranberry Stuffing from 'The Epicurious Cookbook, Cranberry Apple Sausage Stuffing, and Cranberry, Apple and Sausage Stuffing.
Servings: 10
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
6 cups boxed bread cubes (croutons)
1 pound mild bulk breakfast sausage
4 tablespoons butter
1 cup chopped celery with leaves
2 to 3 cups chicken stock
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1/3 cup chopped fresh parsley leaves
2 teaspoons chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
2 Granny Smith apples, cored and chopped
2 teaspoons ground black pepper
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)
1 tablespoon poultry seasoning
1 tablespoon salt
Equipment:
oven
slotted spoon
frying pan
bowl
casserole dish
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 375 degrees F. Saute the sausage in a large heavy 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 and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.) Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. Saute the sausage in a large heavy 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 and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat.
4. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes.
5. Mix in the drained cranberries, sage and rosemary.
6. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper.
7. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
8. Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.
9. Remove and serve immediately.
Nutrition Information:
covered percent of daily need
