Sausage, Dried Cranberry and Apple Stuffing

Sausage, Dried Cranberry and Apple Stuffing is a side dish that serves 10. For $1.26 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 318 calories, 11g of protein, and 18g of fat. 2677 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 55 minutes. A mixture of dried cranberries, poultry seasoning, granny smith apples, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. It is perfect for Thanksgiving. With a spoonacular score of 51%, this dish is solid. If you like this recipe, take a look at these similar recipes: New England Sausage, Apple, and Dried Cranberry Stuffing from 'The Epicurious Cookbook, Cranberry Apple Sausage Stuffing, and Cranberry, Apple and Sausage Stuffing.

Servings: 10

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

6 cups boxed bread cubes (croutons)

1 pound mild bulk breakfast sausage

4 tablespoons butter

1 cup chopped celery with leaves

2 to 3 cups chicken stock

1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained

1/3 cup chopped fresh parsley leaves

2 teaspoons chopped fresh rosemary

1 tablespoon chopped fresh sage leaves

2 Granny Smith apples, cored and chopped

2 teaspoons ground black pepper

3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

1 tablespoon poultry seasoning

1 tablespoon salt

Equipment:

oven

slotted spoon

frying pan

bowl

casserole dish

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 375 degrees F. Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.) Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 375 degrees F.

3. Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat.

4. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes.

5. Mix in the drained cranberries, sage and rosemary.

6. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper.

7. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)

8. Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.

9. Remove and serve immediately.


Nutrition Information:

Quickview
364k Calories
12g Protein
18g Total Fat
38g Carbs
11% Health Score
Limit These
Calories
364k
18%

Fat
18g
29%

  Saturated Fat
7g
46%

Carbohydrates
38g
13%

  Sugar
15g
17%

Cholesterol
46mg
15%

Sodium
1284mg
56%

Get Enough Of These
Protein
12g
25%

Copper
2mg
100%

Vitamin K
55µg
53%

Manganese
0.73mg
36%

Vitamin B3
5mg
26%

Vitamin B1
0.33mg
22%

Vitamin A
867IU
17%

Selenium
11µg
16%

Iron
2mg
16%

Fiber
3g
16%

Vitamin B6
0.3mg
15%

Phosphorus
146mg
15%

Folate
57µg
14%

Vitamin B2
0.22mg
13%

Zinc
1mg
11%

Potassium
365mg
10%

Vitamin C
8mg
10%

Magnesium
38mg
10%

Calcium
89mg
9%

Vitamin B5
0.71mg
7%

Vitamin B12
0.4µg
7%

Vitamin E
0.79mg
5%

Vitamin D
0.67µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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