CRANBERRY SAUSAGE APPLE STUFFING RECIPES

Name: Sausage and Herb Stuffing
Prep time: 25 min
Cook time: 57 min
Total time: 1 h 22 min
Yield: 8 to 10 servings
Cuisine: american
Ingredients: 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf); 8 tablespoons (1 stick) unsalted butter; 2 cups medium-diced yellow onion (2 onions); 1 cup medium-diced celery (2 stalks); 2 Granny Smith apples, unpeeled, cored and large-diced; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 3/4 pound sweet or spicy Italian sausage, casings removed; 1 cup chicken stock; 1 cup dried cranberries

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Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network is a fan-favorite side. A mix of spicy Italian sausage, apples and dried cranberries creates the perfect balance of sweet and savory makes it perfect for Thanksgiving or your next holiday meal.

Provided by Ina Garten

Categories side-dish

Total Time 1 hours 22 minutes

Prep Time 25 minutes

Cook Time 57 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

Steps:

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.

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