Sausage, Apple, And Cranberry Dressing
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
48
Sourness
33
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
10 cups
Sourdough Bread (cubed, day-old)680 g
Pork Sausage (bulk)1 cup
Butter (melted)2 cups
Onion (diced)2 cups
Celery (diced)1.5 cups
Dried Cranberry1 cup
Sage (chopped fresh)2 tbsps
Rosemary (chopped fresh)1 tbsp
Thyme (chopped fresh)1 cup
Parsley (chopped fresh)2
Eggs2 cups
Chicken StockDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Grease a 9x13 inch baking dish
3
Spread the bread cubes in a thin layer onto two or more baking sheets
4
Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes
5
Stir once as the bread bakes
6
Once toasted, place the bread cubes into a very large mixing bowl and set aside
7
Heat a large skillet over medium-high heat and stir in the pork sausage
8
Cook and stir until crumbly, evenly browned, and no longer pink
9
Drain the sausage and add to the bread cubes
10
Melt 2 tablespoons of butter in the same skillet over medium heat
11
Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes
12
Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes
13
Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley
14
Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter
15
Stir well until the bread cubes have absorbed the chicken stock
16
Pack into the prepared 9x13 inch baking dish and cover with aluminum foil
17
Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing
18
Return to the oven and continue baking until golden brown on top, about 15 minutes more