Sausage, Apple & Cranberry Stuffing
We know that there are many great dishes to choose from, but we hand this gluten-free side dish that will complement your family's turkey or ham this year.
|8 cups||Artisan Baker White Bread|
|1 lb ,||turkey sausage|
|2 cups||chopped onion|
|1 (cored, chopped)||apple|
|1 cup (diced)||celery|
|1/2 cup (dried)||cranberries|
|2 tsp (dried)||rosemary|
|4 tsp||poultry seasoning|
|1 + 1/2 cup||chicken broth|
|to taste||salt and pepper|
- Cook Sausage in large skillet over medium heat, crumbling coarsely, for about 10 min. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
- In the same pan, melt the butter, add onions, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries, apples and cooked sausage. Mix in all the bread (cubed, brushed with butter, and baked for 350 for 20 min), season to taste with salt and pepper. Add in chicken broth to moisten the stuffing.
- Place the stuffing in a covered buttered casserole dish and bake for 45 min at 350 degrees. Uncover and bake for another 15 min to brown top.