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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry, Sausage and Apple Stuffing Recipe

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This recipe for Cranberry, Sausage and Apple Stuffing is from Minga's Offspring, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. sweet italian sausage, casings removed
1/4 cup butter
4 cups chopped sweet onion
3 Granny Smith Apples, peeled, cored and chopped
2 cups chopped celery
4 teaspoons poultry seasoning
2 teaspoons dried rosemary, crushed
1 cup dried cranberries
1 package seasoned bread cubes for stuffing
1 1/2 cups chicken stock
salt and pepper to taste
Directions:
Directions:
1. Cook and stir sausage in a large skillet over medium heat, crumbling coarsely for about 10 minutes or until no longer pink. Drain on plate with paper towels, set aside and empty grease from pan.
2. Melt the butter in the pan and add the onions, celery, apples and poultry seasoning. Cook until softened about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes in a large bowl. Season with salt and pepper and slowly add the chicken stock while mixing.
3. Add to a buttered rectangular baking dish and bake at 350º covered for about 30 minutes. Uncover and cook an additional 15 minutes to brown top.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes prep/1 hour cook

 

 

 

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