Ingredients
- 1 pound mild bulk breakfast sausage
- 4 tablespoons butter
- 3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
- 2 Granny Smith apples, cored and chopped
- 1 cup chopped celery with leaves
- 1 tablespoon poultry seasoning
- 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh rosemary
- 6 cups boxed bread cubes (croutons)
- 1/3 cup chopped fresh parsley leaves
- 2 to 3 cups chicken stock
- 1 tablespoon salt
- 2 teaspoons ground black pepper
Directions
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.
*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.
1 Video | Photo: Sausage, Dried Cranberry and Apple Stuffing Recipe
















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By tnmjones_837_12...
Peoria, 41
on December 18, 2012
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I had never made stuffing for the holidays. This was my first year to do this and this recipe was awesome!!! I did not have the sausage for the recipe so I substituted in sweet italian sausage links. Everyone loved it, and now I have been choosen to make the stuffing for every holiday.
By SShantz
on December 18, 2012
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Every time I make this stuffing I always get requests for a copy of the recipe!!
By Iowa cooks
Iowa
on November 27, 2012
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This was very popular with my Thanksgiving guests. I will definitely make it again. I made it the day before and then put it in the oven while the turkey rested. I forgot to take the foil off my casserole so it cooked covered for the majority of the time. It left it pretty moist - more like it had been roasted inside the turkey. I would like to try it again without the foil as I think it would have been better a little drier, but my guests loved it the way it was.
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