Ingredients
10cupsday old bread,cubed, whole grain, or favorite bread
2tbspunsalted butter
1medium onion,diced
3celery stalks,thinly sliced
½tspsalt
½tspfreshly ground black pepper
1cupmushrooms,roughly chopped
1tspdried thyme leaves,or leaves from about 3 stalks fresh thyme
1tspdried sage,or about 2 tbsp chopped fresh sage
2tspdried parsley,or about 3 tbsp chopped fresh sage
1lbsweet Italian sausage,or spicy
2cupsapples,(about 2 medium apples), diced
2¼cupchicken broth,low-sodium
⅔cupdried cranberries
fresh herbs,to garnish, optional
Preparation
Preheat oven to 300 degrees F.
Spread the bread cubes out on 2 large baking sheets and bake for 15 minutes until browned and crisp. Transfer to a large bowl.
Place the butter in a large skillet over medium-high heat. Add the onion, celery, salt, and pepper.
Sauté for about 4 minutes until vegetables begin to soften. Add the mushrooms, thyme, sage, and parsley, then continue cooking for another 3 minutes.
Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon, then add the apples.
Cook for about 4 minutes, until the sausage meat is just about cooked through.
Remove from heat and stir the sausage and apple mixture in with the toasted bread. Pour the broth on top, then the cranberries. Give everything a stir.
If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately, heat the oven to 350 degrees F.
Grease a casserole dish, such as 11×7-inch or similar size, or spray with nonstick spray.
Spoon the stuffing into the dish, then bake for 40 to 45 minutes or until lightly browned and crisp on top.
Garnish with fresh herbs, serve warm, and enjoy!
