Photo: Cranberry, Apple and Sausage Stuffing Recipe
Ingredients
- 8 tablespoons (1/2 cup or 1 stick) butter, unsalted
- 2 medium onions, finely diced
- 3 cups chopped celery, (about 6 large stalks)
- 6 cups coarsely chopped leeks, (about 12)
- 4 apples, peeled, cored and chopped
- 1 pound breakfast sausage or Italian sausage, casings removed
- 6 teaspoons poultry seasoning
- 2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
- 2 teaspoons chopped fresh sage leaves, (about 6 leaves)
- 2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
- 2 cups dried cranberries
- 1 box stuffing mix (not cornbread) (recommended: Pepperidge Farm)
- 2 cups (1 pint) vegetable stock
- Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock)
Place into a buttered casserole dish and bake for 45 minutes.
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By twentyfourpaws
Bartlett, IL
on December 29, 2011
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ABsolutely the best stuffing I've ever tasted. Family and friends repeatedly request it over the holidays! I found that it's best to thoroughly mix the veggie broth a little at a time -- too much and it can get a little mushy, even after baking. Folks who';ve never tasted leeks or don't think they'll like them will love them. Recipe doesn't say to cover the casserole dish or not -- I don't, so the top gets nice and crispy and brown. And do use Pepperidge Farm stuffing!
By tropicaljp
on November 30, 2011
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Everyone raved about this stuffing!! I made it with Pepperidge Farm Cornbread Stuffing and it was delicious!
By seahawklvr
Missouri
on November 29, 2011
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The whole family loved it! Even my "Stuffing Haters" have become stuffing lovers. Already have requests to make it again for Christmas. Thank you Chef Robert!
Read all 76 reviews