Sausage, Cranberry and Apple Stuffing
Sour Dough Bread, cubed (about 10 cups)
Sweetened Dried Cranberries
Medium Apple, peeled, cored and chopped
|2 (16 oz)|
Shallots, finely diced
Fresh Parsley, chopped
Fresh Sage, finely chopped and divided
Fresh Rosemary, finely chopped
Fresh Thyme, chopped
Eggs, lightly beaten
Preheat oven to 350°F.Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside.
Butter 9×13-inch casserole dish. Set aside.
In large skillet over medium heat, cook sausage using spatula to break it up as it cooks.
Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.
Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs.Toss gently until combined and pour into prepared baking dishes.
Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.
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Ratings and Reviews
The BEST stuffing recipe
Loved it, family loved it
I love it
Looking forward to trying this!
Sure to be a hit
Will definitely make it again
Best stuffing I've ever had
It has become a favorite
Everyone asks for the recipe (EVERYONE)!
Absolutely the BEST stuffing recipe
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