This simple stuffing recipe is packed with Italian sausage, chopped apples, our herbed, salt-free Back for Seconds Poultry Blend and dried cranberries.
14 oz (12 cups) white bread, cubed
1 pound Italian sausage
1/4 cup butter
3 large leeks, chopped
1 pound tart green apples, peeled, chopped
2 cups celery, chopped
2 tbsp RawSpiceBar Back for Seconds Poultry Blend
1 cup dried cranberries
1 tbsp fresh rosemary, chopped
2/3 cup fresh parsley, chopped
3 eggs, beaten
1 1/2 cups chicken broth, low-sodium
- Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
- Sauté 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 Blend to skillet; sauté 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°F. 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.
Recipe courtesy of Epicurious