Cranberry Apple Sausage Stuffing
For the Sausage:
- 2 lbs ground pork
- 1 tbsp whole fennel seeds
- 2 tsp rubbed sage
- 2 tsp dried thyme leaves
- ½ tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp Frank’s Red Hot Sauce
For the Stuffing:
- 10 cups plain dry bread crumbs/stuffing mix
- 1 cup dried cranberries
- 1 fuji apple, cored and diced
- 1 medium onion, diced
- 6 stalks of celery, diced
- ¼ cup finely chopped parsley
- 2 tbsp finely chopped fresh sage
- 1 tbsp fresh thyme leaves
- 1 tbsp finely chopped fresh rosemary
- ¼ cup salted butter
- 5 cups chicken, turkey or vegetable broth
- 2 large eggs
Preheat the oven to 350 degrees and prepare a 9×13 inch pan by greasing with butter or using a non-stick spray.
In a medium bowl mix together all of the sausage ingredients until fully combined. This is easiest done by hand.
Cook the sausage in a large skillet over medium high heat until it is no longer pink.
Using a slotted spoon, remove the cooked sausage to a large bowl along with the bread crumbs, cranberries and chopped apple.
To the pan with the remaining sausage drippings, add the onion and celery. Reduce the heat to medium and saute for about 5 minutes or until the vegetables begin to soften.
Add in the parsley, sage, thyme and rosemary and saute for 2 more minutes.
Add the broth and butter to the pan, scrapping the bottom to loosen any browned stuck-on bits.
When the butter is melted and the mixture begins to lightly simmer, pour the mixture over the ingredients in the large bowl.
In a small bowl beat the eggs lightly and then add them to the mixture.
Toss all of the ingredients together until fully combined.
Spread the mixture into the prepared pan and cover with foil.
Bake covered for 45 minutes. Remove the foil and bake for 15 more minutes.
Serve hot and enjoy!
Take a shortcut in this recipe by using 2lbs of pre-made breakfast sausage in place of the from-scratch sausage in this recipe.