Prep Time
1h 15 min
Yields
6 servings
Transform a box of stuffing mix by adding pork sausage, tart cranberries and sweet apple.
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ingredients
8
tbsp (1/2 cup or 1 stick) butter, unsalted
2
medium onions, finely diced
3
cups chopped celery, (about 6 large stalks)
6
cups coarsely chopped leeks, (about 12)
4
apples, peeled, cored and chopped
1
lb(s) breakfast sausage or Italian sausage, casings removed
6
tsp poultry seasoning
2
tsp chopped fresh rosemary leaves, (about 4 sprigs)
2
tsp chopped fresh sage leaves, (about 6 leaves)
2
tsp chopped fresh parsley leaves, (about 4 to 6 sprigs)
2
cups dried cranberries
1
box stuffing mix (not cornbread) (recommended: Pepperidge Farm)
2
cups vegetable stock
Salt and freshly ground black pepper
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directions
Step 1
Preheat oven to 350°F.
Step 2
Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter – if you don’t, just add less stock.)
Step 3
Place into a buttered casserole dish and bake for 45 minutes.