Cranberry, Sausage and Apple Stuffing Tasty Recipes

Friday, June 12, 2015

Cranberry, Sausage and Apple Stuffing

"A mellow stuffing that pairs up perfectly 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
4 teaspoons poultry seasoning
2 teaspoons dried rosemary, beaten
1 cup dried cranberries
12 cups white bread cubes, baked till barely dry
1 1/three cups bird inventory
salt and black pepper to taste

Instructions :

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

Cook and stir sausage in a massive skillet over medium warmness, crumbling coarsely, for approximately 10 minutes. Remove sausage to a big bowl with a slotted spoon. Empty pan of grease.
Into the identical pan melt the butter. Add the leeks or onions, apples, celery and chicken seasoning; cook until softened, approximately 10 mins. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to flavor with salt and pepper. Moisten with the fowl stock.
Stuff turkey with approximately five cups for a 14 pound turkey. Add extra chicken stock to moisten stuffing if needed. Remaining stuffing may be baked in a included buttered casserole at 350 levels F (a hundred seventy five levels C) for approximately forty five mins. Uncover and bake for every other 15 minutes to brown pinnacle.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook it lightly, and make clean-up simpler.

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