Cranberry, Sausage, and Apple Stuffing |
| Name: |
Sherry Lochner |
| Base: |
Scott AFB |
| Recipe: |
16 oz seasoned stuffing mix, cubed kind
6 Tbsp butter (separated)
1 lb sage pork sausage
4 c. apples, cut into 1/2-inch pieces
1/2 tsp kosher salt
3 c. chicken broth
4 tsp dried parsley
3/4 c. chopped celery
1 c. chopped onion
2 beaten eggs
0.5 (8 oz) packages dried cranberries
Preheat oven to 425 and butter a 3 qt. baking dish. Place stuffing in large bowl. In large nonstick skillet, melt 2 T. butter over medium high heat. Crumble in sausage; cook, stirring, until no longer pink. Stir sausage with drippings into stuffing. In same skillet, melt 2 T. butter over medium heat. Add apples, onion, celery, and salt; cook stirring occasionally, until softened (about 10 minutes). Add broth and parsley; bring to a boil. Pour over stuffing; stir until moistened. Stir in cranberries and eggs. Spoon into baking dish; cover with foil. Bake 30 minutes. Melt remaining butter, uncover stuffing; drizzle with butter. Bake until crisp and golden, about 10 minutes.
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