Cranberry, Sausage and Apple Stuffing So Tasty

Friday, November 11, 2011

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Cranberry, Sausage and Apple Stuffing

"A mellow stuffing that pairs up flawlessly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

1 pound candy Italian sausage, casings eliminated
1/four cup butter
6 cups coarsely chopped leeks
3 tart apples - peeled, cored and chopped
2 cups chopped celery
four teaspoons hen seasoning
2 teaspoons dried rosemary, overwhelmed
1 cup dried cranberries
12 cups white bread cubes, baked till slightly dry
1 1/three cups hen stock
salt and black pepper to taste

Instructions :

Prep : 15M	Cook : 20M	Ready in : 1H35M

Cook and stir sausage in a large skillet over medium warmth, crumbling coarsely, for approximately 10 minutes. Remove sausage to a massive bowl with a slotted spoon. Empty pan of grease.
Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook dinner till softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chook stock.
Stuff turkey with approximately five cups for a 14 pound turkey. Add extra chook stock to moisten stuffing if needed. Remaining stuffing may be baked in a covered buttered casserole at 350 levels F (175 levels C) for approximately forty five minutes. Uncover and bake for any other 15 mins to brown top.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, prepare dinner it calmly, and make clean-up simpler.

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