New England Sausage, Apple, and Dried Cranberry Stuffing
Yield: 14 Servings
1 lb. / 455 gm. - tart green apples, peeled, cored
2 cups / .5 L. - celery, chopped with leaves
4 tsp. / 20 ml. - poultry seasoning
4 tsp. / 20 ml. - fresh rosemary, chopped
2/3 cup / 170 ml. - fresh parsley, chopped
3 eggs - beaten to blend
1 1/3 cups / 330 ml. - canned low-salt chicken, about
1.5 lb. / 680 gm. white bread, cut into 3/4-inch cubes
1 lb. / 455 gm. - sweet Italian sausages, casings
6 ea. - sliced leeks (white and pale green parts)
1 cup / 250 ml. - dried cranberries (about 4 ounces)
Preheat oven to 350 degrees. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
Saute sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery, and poultry seasoning to skillet; saute until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
To bake all stuffing in pan: Preheat oven to 350 degrees. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
Submitted by G.M.
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