Sausage and Herb Stuffing
16C 1-inch bread cubes, white or sourdough
8T unsalted butter
2C medium diced yellow onion
1C medium diced celery
2 Granny Smith apples, unpeeled, cored and large diced
2T chopped flat leaf parsley
1T kosher salt
1t ground pepper
1C dried cranberries
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
Recipe Credit: Ina Garten