Cranberry Stuffing
This Cranberry Stuffing is as classic as it gets with seasoned sausage, tart apples, and dried cranberries baked to make one delicious side dish for the holidays.
Servings 12 servings
Ingredients
- 8 cups bread dry, cubed, loosely measured
- 1 pound ground sausage
- 1 medium onion diced
- 2 stalks celery diced
- 1 teaspoon salt & pepper
- 2 teaspoons poultry seasoning
- 1 teaspoon dried Rosemary or 2 teaspoons fresh Rosemary
- 2 large Granny Smith Apples cored and diced, do not peel
- ¾ cup dried cranberries
- 2 ¼ cup chicken stock or turkey stock
- ½ cup melted butter
- 2 eggs beaten
Instructions
- Preheat the oven to 350 degrees. Place cubed bread on a large baking sheet and bake for 7-10 minutes, or let sit on the counter for several hours until dried out. Set aside.
- In a large skillet, brown sausage until done. Remove sausage from the skillet, and drain on a paper towel-lined plate. Drain grease, leaving about a tablespoon in the skillet.
- To the skillet, add onion and celery and cook over medium heat until the onion becomes translucent. Add poultry seasoning, Rosemary, salt, and pepper. Stir in and cook for another 3 minutes.
- In a large bowl, add bread cubes, cooked sausage, onion and celery mixture, apples, cranberries, and 2 cups of the stock, melted butter, and eggs. Stir well to ensure all is mixed well.
- Pour into a greased 9 x13 baking dish. Cover with foil and bake for 45 minutes in a 350-degree oven.
- After 45 minutes: Remove stuffing from the oven. Uncover. Return to the oven for an additional 15 minutes.
- The stuffing should be lightly golden on top.