Sausage and Herb Stuffing

 

You must try this delicious stuffing with your Thanksgiving dinner. But not only there, it is wonderful for an everyday dinner.

 

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)

8 tablespoons (1 stick) unsalted butter

2 cups medium-diced yellow onion (2 onions)

1 cup medium-diced celery (2 stalks)

2 Granny Smith apples, unpeeled, cored and large-diced

2 tablespoons chopped flat-leaf parsley

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

3/4 pound sweet or spicy Italian sausage, casings removed

 

Heat the oven to three hundred degrees Fahrenheit.

Bake for seven minutes at a time in a single layer of bread cubes on a sheet pan. Increase the oven temperature to 350 degrees Fahrenheit Transfer the bread cubes to a large mixing basin.

In the meantime, heat the butter in a large saute pan and add the onions, celery, apples, parsley, salt, and pepper. Cook for ten minutes over medium heat, or until the veggies are softened. Combine with the bread cubes. Cook the sausage in the same saute pan for about ten minutes, until it's browned & cooked through, breaking it up with a fork as it cooks. Combine with the bread cubes and veggies.

Pour the mixture into a 9-by-12-inch baking dish and top with the chicken stock and cranberries. Cook for thirty minutes at a time or until the top is browned and the center is heated. Served warm.