Cranberry, Sausage, and Apple Stuffing Recipe

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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.