Our Christmas dinner is basically Thanksgiving dinner round 2 so I thought some people might find this useful when planning for their upcoming holiday meals. If you are not doing another turkey, I think that this stuffing would accompany other meats just as nicely. Another added bonus is that you are able to make this two days ahead of time so you are not dirtying lots of dishes prior to hosting. This is definitely going to become a staple on my holiday menus for the future. As for the rolling pin giveaway, Cara is the winner who said “Muffin pans, because I absolutely destroyed mine. But a rolling pin would be delightful as well (sometimes the wine bottle I currently use is annoying!)” Please contact me at firstname.lastname@example.org to claim your prize. If you are in need of some more holiday cheer, hop over to my sister’s blog Wear Something Bold Today for a Stella&Dot giveaway!
Sausage, Dried Cranberry, and Apple Stuffing
1 pound mild bulk breakfast sausage
4 tablespoons butter
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 tablespoon poultry seasoning
1 cup dried cranberries
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
What you’ll do:
Preheat the oven to 375 degrees. Rehydrate the cranberries in boiling water for 15 minutes and drain them, set aside for later use. Saute the sausage in a large skillet over medium-high heat about 1o minutes, breaking up with the back of a spoon, until cooked through. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Set aside.
Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Do not overdo it, it should not be mushy (I used about 2 cups). Season with salt and pepper. Place in a casserole dish. Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center is piping hot. Remove and serve immediately.
*Cook’s Note: If stuffing a turkey, the stuffing must be brought to room temperature before stuffing the turkey.
**This can be made up to 2 days prior to serving, bring to room temperature before baking
Source: Food Network