Sausage, Cranberry and Apple StuffingThe combination of leeks, cranberries and apple paired with sausage and traditional holiday spices is sure to be a hit. |
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Ingredients: |
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1/4 cup dried parsley 1 tablespoon rubbed sage 1 tablespoon rosemary, minced 1 tablespoon dried celery seed 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1 pound mild bulk breakfast sausage 4 tablespoons olive oil 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 cup sweetened cranberries 6 cups GF bread cubes (croutons) 2 to 3 cups chicken stock |
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Preheat the oven to 375°F.
Mix together parsley, sage, rosemary, celery seed, Kosher salt, black pepper, onion powder and sage, set aside.
Saute the sausage in a large saute pan over medium-high heat until cooked through, crumbling coarsely, about 10 minutes.
Using a slotted spoon, transfer the sausage and drippings to a large bowl.
Add olive oil in the same skillet over medium-high heat. Add the leeks, apples, celery and seasoning mix to the pan and saute until the celery is soft.
Mix in the cranberries and saute another minute.
Add the mixture to the sausage, then mix in the GF croutons and parsley.
Next add the chicken stock a little at a time until the stuffing is very moist, but not mushy and 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 9x13-inch rectangular casserole dish and place, uncovered, in the oven for 20 - 30 minutes, until the top is crispy and the center piping hot. Use
turkey drippings to top if available.
To make croutons: Defrost bread (if necessary) in oven, cut off crusts
and cut into squares. Be careful not to brown bread.