Ingredients

The following ingredients have 4 Servings
  • 8 to 10 cups bread, cubed (Ciabatta, Sourdough, French, etc.)
  • 1 lb breakfast sausage (sage flavored if you can find it)
  • 1 onion (diced)
  • 1 cup celery (chopped)
  • 1.5 tbsp fresh rosemary (chopped)
  • 1.5 tbsp fresh sage (chopped)
  • 2 tsp fresh thyme (chopped)
  • salt and pepper to taste
  • 1 Granny Smith apple (chopped)
  • 1 cup dried cranberries
  • 1 to 2 eggs (lightly beaten)
  • 1/3 cup fresh parsley (chopped)
  • 21/2 to 3 1/2 cups low sodium turkey or chicken stock (or broth)
  • 8 tbsp butter (melted, divided)

Instruction

  • Preheat oven to 350F. Place cubed bread on a large baking sheet and bake 5 to10 minutes until dried out. Set aside.
  • In a large skillet, brown sausage. Remove from skillet leaving one tablespoon of grease in skillet.
  • Add onion, celery, rosemary, sage, thyme, salt and pepper to skillet and cook over medium heat, stirring frequently, until onions are translucent.
  • Place dried bread cubes in a very large bowl. Add sausage, onion and herb mixture, apple, cranberries, eggs, 2 cups of stock or broth and 4 tablespoons of melted butter. Mix until combined.
  • Pour into a greased 9x13 baking dish and press down lightly. Cover with foil and bake for 45 minutes.
  • Remove stuffing from oven and remove foil. Check consistency of stuffing. Add additional stock as needed and drizzle with the remaining 4 tablespoons of melted butter. 
  • Return stuffing to the oven, uncovered, and continue to bake for an additional 15 to 25 minutes or until stuffing is lightly golden brown on the top.
  • Top with additional fresh herbs and serve immediately.