Sausage, Apple and Dried Cranberry Stuffing
This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the pork sausage with much healthier turkey sausage and substituted dried cranberries instead of chopped dried apricots for good flavor and color. For a variation of this recipe, you can always use the pork sausage and dried apricots. (Note: This stuffing may be prepared one day in advance. Keep covered and chilled in refrigerator until ready to use. DO NOT stuff the turkey in advance! This could be hazardous to your health.)
- 1 1/2 cups cubed whole wheat bread
- 3 3/4 cups white bread cubes
- 16 ounces bulk seasoned turkey sausage
- 1 cup diced onion
- 3/4 cup chopped celery
- 2 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon dried thyme
- 1 medium Golden Delicious apples - peeled, cored and diced
- 3/4 cup dried cranberries
- 1/3 cup chopped parsley
- 1 cook
- Preheat oven to 350 degree F (175 degree C). Bake the whole-wheat and white bread cubes until evenly golden brown. Transfer toasted bread cubes to a large bowl and let them cool.
In a large skillet, cook the sausage and chopped onions over moderate heat, stirring and breaking up the lumps until fully cooked. Add the chopped celery, sage, rosemary and thyme; cook for 2 minutes while stirring.
Add the sausage mixture to the bread with the chopped apples, dried cranberries, parsley and reserved liver. Toss mixture well. Drizzle the stock and the melted butter over the mixture; toss stuffing well. Allow stuffing to cool completely.