Karly

Yield 10

Cranberry Sausage Stuffing

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

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Ingredients

• 1 French Baguette, roughly torn into pieces
• 1 Large Granny Smith Apple, peeled, cored, and diced
• 3/4 C Dried Cranberries
• 1/2 C Toasted Walnuts, chopped
• 1 Tbsp Olive Oil
• 1 lb Sage Sausage
• 3/4 C Yellow Onion, diced
• 1/2 C Italian Parsley, chopped
• 1/4 C Fresh Sage, chopped
• 1 Tbsp Fresh Rosemary, chopped
• 1 tsp Fresh Thyme, chopped
• 3/4 C Dry White Wine
• 4 Tbsp Unsalted Butter
• 2 C Chicken Broth
• 2 Eggs, lightly beaten

Instructions

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper, add the torn bread pieces and bake for around 10 minutes, or until the bread it lightly golden brown. Add to a large bowl, along with the apple, cranberries, and walnuts. Set aside.
2. In a large skillet, heat the olive oil over medium high heat. Add the sausage and cook until thoroughly browned, breaking into small pieces as it cooks, around 5 minutes. Using a slotted spoon, transfer the sausage to the large bowl with the other ingredients. Drain all but a tablespoon of the sausage grease then return to the stove top and add the onions. Saute until translucent, around 3 minutes, then add the herbs and cook for 2 more minutes. Transfer to the large bowl with the other ingredients.
3. Add the wine to the skillet and allow to reduce by half, scraping up the brown bits and leftover herbs as it cooks. Add the chicken broth, bring to a boil, and allow to cook for 3 minutes. Pour over the ingredients in the large bowl and gently toss to combine. Add the beaten eggs and gently stir one more time.
4. Gently pour the stuffing into a 9x13 inch baking pan, cover with foil, and bake at 350 degrees for 45 minutes. Remove the foil, then continue to bake for an additional 15 minutes, or until the top is golden brown and crisp. Garnish with additional herbs and serve.