Yankee Sausage, Apple, and Cranberry Stuffing - Margie Potts
6 Cups Dried Bread Cubes (make sure to use good bread)
1/2 Cup Dried Cranberries (or more to taste)
1/2 Cup Grand Marnier (optional)
1/2 Cup Butter
1/2 lb. Sage Seasoned Pork Sausage or fresh sausage of choice
1 Cup Onion, chopped
3/4 Cup Celery, chopped, including leaves
1/2 Cup Golden Delicious Apple, peeled, cored, chopped
2 Tab. Fresh Sage leaves, chopped
1 Tab. Fresh Thyme, chopped
1/4 Cup Fresh Parsley, chopped
1/2 Cup White Wine, Stock or Apple Cider
1/2 - 1 1/2 Cups Additional Stock or Low Sodium Broth
Salt and Pepper to Taste
This recipe feeds 6-8.
Cut or tear the bread into 1/4 - 1/2 pieces and dry. You can dry bread cubes by spreading them out on a baking sheet and leaving them out uncovered overnight or a day or dry them in a low temperature oven at 225 degrees for 30-60 minutes. Put in large bowl.
Pour Grand Marnier over dried cranberries in small saucepan and bring to a boil. Then, remove from heat and set aside.
In large skillet over medium-high heat, brown sausage, stirring to break up clumps. Using a slotted spoon, remove cooked sausage to bowl with bread. Remove all but 2 tablespoons of fat from skillet and add butter.
Over medium heat, once butter has melted, add the onion, celery, and dried herbs, if using. Cook, covered, until onion is tender, about 3-5 minutes, stirring occasionally. Remove from heat. (By covering the vegetables, you are sweating them to release their flavor without browning and evaporating tasty juices.)
Add the sautéed vegetables to the bread pieces and sausage in a large bowl. Add the apples, cranberries and fresh herbs if using and fresh parsley. Deglaze (i.e., quickly heating liquid in skillet, stirring to lift particles of food from skillet.) skillet with 1/2 cup wine, stock or cider, and pour over bread and vegetables. Toss to coat. Season with salt and pepper.
Place dressing in a buttered casserole dish and bake COVERED 30-45 minutes in a 350 degree oven. UNCOVER and cook an additional 10-15 minutes until golden brown.