Cranberry, Apple, & Raisin Stuffing with Sausage

Cranberry, Apple, & Raisin Stuffing with Sausage
Serves 10
This stuffing would be the perfect companion for your Thanksgiving turkey. The flavors of the dried cranberries, golden raisins, and apples pair deliciously with the sausage. Be sure to make extras for a big crowd, everyone will be asking for seconds!
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  1. 1/2 loaf white bread, 1/2 loaf wheat bread, cut into cubes
  2. 4 tablespoons butter, plus extra for baking dish
  3. 1 pound sausage
  4. 1 medium onion, diced
  5. 2 cups celery, chopped
  6. 2 small cooking apples, such as golden delicious or honey crisp, peeled, cored, and chopped
  7. 1/3 cup dried cranberries
  8. 1/3 cup golden raisins
  9. 4 cups low-sodium chicken broth
  10. 2 eggs, lightly beaten
  11. 2 teaspoons dried Italian herbs
  12. 2 teaspoons fresh rosemary, chopped
  13. 1 tablespoon fresh parsley, chopped
  14. 1 teaspoon salt
  15. 1/2 teaspoon pepper
  1. Preheat oven to 300 degrees. Place bread cubes in an even layer on a cookie sheet. Bake for 30-45 minutes, until bread is dried out and crispy. Stir halfway through cooking time. Do not let them brown or burn, should be just dried out.
  2. Remove from oven and cool.
  3. Meanwhile, melt 2 tablespoons butter in a skillet over medium-high heat. Add sausage and cook, breaking up with spoon. Cook just until it is no longer pink, about 5 minutes.
  4. Preheat oven to 400 degrees. Grease a 9x13-inch casserole dish; set aside.
  5. Melt 2 tablespoons butter in a skillet over medium heat. Add the onion and celery, saute until softened, about 10 minutes. Stir in the dried herbs and the fresh rosemary and fresh parsley. Cook until fragrant, then add the dried cranberries, raisins, and apples. Cook just until plumped slightly and apple is softened. Pour in the chicken stock and cook just a few minutes, until warm.
  6. Add this mixture to a large mixing bowl with the bread cubes. Also add the egg and season with salt and pepper. Toss carefully to evenly distribute wet and dry ingredients.
  7. Transfer the mixture to greased casserole dish and cover with foil. Bake for 20 minutes.
  8. Remove the foil and bake 30-35 minutes longer, until bread is crispy and golden.
  9. Cool slightly before serving.

2 Responses to Cranberry, Apple, & Raisin Stuffing with Sausage

  1. Jacqui Odell says:

    My family would love this! Thank you for linking up to Party Time and we hope to see you again next week!

  2. Oh man that looks AWESOME! I bet that stuffing is a hit over Thanksgiving. I found you on the Tip Junkie Tip Me Tuesday link party. Thanks for sharing! If you get a chance to stop by my blog sometime, I’d love it!

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