Wednesday, October 15, 2014

Sausage and Dried Cranberry Stuffing


·        12 cups toasted and cubed bread
·        1 pound bulk pork sausage
·        ½ stick butter, melted
·        2 onions, chopped
·        5 ribs celery, including celery leaves, chopped
·        1 Tb dried sage
·        1 tsp dried thyme  
·        ½ tsp poultry seasoning
·        1 cup dried cranberries
·        1 tsp turkey flavored “Better Than Bouillon”
·        Salt and pepper to taste
·        2 eggs, beaten
·        3 cups turkey stock 


Preheat the oven to 325 degrees F.  Toast the bread until golden, about 15-20 minutes.  Chop into cubes, transfer into a large bowl. 

In a skillet, sauté the sausage until brown.  Drain off grease and add the sausage to bread bowl.  In same skillet, using 1/2 stick of butter, sauté the onion and celery until soft.  Place sautéed vegetables in bowl with sausage and bread. 

Add the seasonings, cranberries, and Better Than Bouillon, stir until combined.  Taste for seasoning and add salt and pepper to taste.  Add the eggs and slowly add the broth until the mixture is just moistened.  You may not need all of the broth. 

Pour into a greased 9 x 13” baking dish.  Cover and bake at 350 degrees for 20 to 30 minutes.  Uncover and bake for an additional 15 minutes, or until the center is warm and the top is lightly toasted.