Cranberry, Sausage and Apple Stuffing

Try this with turkey, chicken or pork!  I added chopped walnuts and omitted the celery (I always do).  I just put it in a casserole dish and baked it.  I oversalted it, unfortunately, and that obliterated the leeks and sausage.  I won't do that again.

6-8 servings

17 calculated points

Roussanne, Chardonnay

Ingredients

• 1 pound sweet Italian sausage, casings removed
• ¼ cup butter
• 4 cups coarsely chopped leeks
• 3 tart apples - peeled, cored and chopped
• 2 cups chopped celery
• 4 teaspoons poultry seasoning (or Old Bay seasoning)
• 1 cup dried cranberries
• 12 cups white bread cubes, baked until slightly dry
• 1⅓ cups chicken stock
• salt and black pepper to taste

Directions

Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.

Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.

Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.