Ingredients

  • 340 grams bread cube, toast
  • 680 grams pork sausage crumbled
  • 55 grams butter, unsalted
  • 2 onions chopped
  • 3 celery stalks chopped
  • 1 apple, green peel, core, 1/2"
  • 2 teaspoons garlic minced
  • 160 grams pecans chop, toast
  • 1 cup dried cranberries
  • 1 tablespoon fresh sage chopped
  • 235 milliliters chicken broth

Directions

1. Preheat oven to 350*F/175*C/GM 4.
2. Toast bread until dry and pale golden, about 20 minutes.
3. Cook sausage in a large skillet until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.
4. Add butter to fat and cook onions until softened. Add celery, apple and garlic and cook 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
5. Transfer to a buttered shallow baking dish and drizzle with broth. Cover with foil and bake 30 minutes then uncover and bake until bread is golden and stuffing is heated through, 20-25 minutes more.
6. NOTE: Stuffing can be assembled, but not baked, without nuts, 1 day ahead and chilled, covered. Toss in pecans and bring to room temperature before baking.

Notes
Notes:Original serves 16-makes 12 cups.
Serving Ideas:Original serves 16.


Categories
Stuffings
Keywords
Stuffings
MacGourmet downloadSausage, cranberry, and pecan Stuffing. To import, drag image to your MacGourmet recipe box.