Ingredients
Scale
- 6 Cups Bread (4 Cups Whole Wheat, 2 Cup White)
- 2 Tablespoons Butter
- 1 1/2 Cups Onion, diced finely
- 1 Cup Celery, diced finely
- 1 lb Ground Pork Sausage with sage (If you can’t find ground or it comes prepackaged in a casing, remove the casing first)
- 1 Tablespoon Fresh Sage
- 1 Tablespoon Fresh Rosemary
- 1 tsp Fresh Thyme
- 2 Tablespoons Parsley, chopped
- 1 tsp Sea Salt
- Freshly ground Black pepper
- 2 Apples, cored and diced into small chunks
- 1 Cup Dried Cranberries
- 4–5 Tablespoons Butter, melted
- 1 Cup Chicken Stock
Instructions
NOTE: Starting a few days before making this stuffing, break the bread up into bite sized pieces in a very large baking dish. Place in a warm place, uncovered and stir every so often to ‘stale’ the bread.
- Place the stale bread in a very large mixing bowl and set aside.
- Add 2 Tablespoons of butter to a large skillet over medium heat. Add the onions and celery and sauté them for about 2 minutes just to soften them. Add the sausage. Break the sausage up as it cooks. Once the sausage is cooked and thoroughly broken up, add all the spices. Stir to combine.
- Add the apples, cranberries and melted butter. Add the chicken stock and stir until well combined.
- Pour this over the stale bread and stir using a large spoon.
- Stuff the turkey and cook according to the turkey’s directions.
TO BAKE THE STUFFING:
- Cover the stuffing with foil and bake in a preheated 350°F oven on the middle rack for 40 minutes, checking and stirring often.
- Remove the foil and continue cooking for another 15 minutes.
WHAT TO SERVE WITH STUFFING:
