Dried Cranberry Sausage Stuffing
12 cups of dry bread cubes
1 pound lean sausage
6 cups leeks, whites only, thinly sliced
3 large tart green apples, shopped
2 cups celery, thinly sliced
2 tablespoons poultry seasoning
1 cup dried cranberries
4 teaspoons chopped fresh rosemary
1/2 cup chopped fresh parsley
1/2 stick butter
3 eggs, beaten
1 1/2 cup chicken stock
In a heavy skillet, saute sausage and reserve. Pour off drippings from the skillet. Melt butter and saute leeks, celery and apples. Add cranberries, sausage, rosemary and poultry seasoning. Combine bread with hot mixture and adjust seasoning. Mix eggs into stuffing. Add stock and parsley and mix thoroughly but gently.
Bake in a covered, buttered casserole dish at 350 degrees for 45 minutes. Remove the cover and bake for 15 minutes.
Serves 15