Original Menu Cranberry, Sausage and Apple Stuffing

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Cranberry, Sausage and Apple Stuffing

"A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

1 pound sweet Italian sausage, casings removed
1/4 cup butter
6 cups coarsely chopped leeks
three tart apples - peeled, cored and chopped
2 cups chopped celery
four teaspoons fowl seasoning
2 teaspoons dried rosemary, overwhelmed
1 cup dried cranberries
12 cups white bread cubes, baked till barely dry
1 1/three cups bird inventory
salt and black pepper to flavor

Instructions :

Prep : 15M	Cook : 20M	Ready in : 1H35M

Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for approximately 10 mins. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
Into the identical pan melt the butter. Add the leeks or onions, apples, celery and rooster seasoning; cook till softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to flavor with salt and pepper. Moisten with the chicken inventory.
Stuff turkey with about five cups for a 14 pound turkey. Add additional chicken inventory to moisten stuffing if needed. Remaining stuffing can be baked in a blanketed buttered casserole at 350 ranges F (one hundred seventy five levels C) for approximately forty five minutes. Uncover and bake for any other 15 minutes to brown pinnacle.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, cook dinner it flippantly, and make clean-up less complicated.

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