I used to make stuffing using raisins for at least a decade or more. Maybe close to 20 years? Last Thanksgiving, I decided to try this variation using dried cranberries and I loved it! I love the sweet tartness that the dried cranberries add to the stuffing. It livens up the taste and helped to brighten up the same-old, same-old recipe, but doesn’t step too far away from the “tradition”.
Sausage and Apple Stuffing
Prep time: 20 mins Cook time: 30 mins
Serves: 8 to 10
1 package kielbasa, diced
4 tablespoon butter
2 large leeks, while and pale green parts only, sliced
1 cup chopped celery
2 Granny Smith apples cored and chopped
1 cup dried cranberries
6 cups stuffing
1 tablespoon poultry seasoning
2 teaspoons chopped fresh rosemary
1/3 cup chopped fresh parsley
2 – 3 cups chicken stock
salt and pepper to taste
Preheat the oven to 375 degrees. Butter a 14-inch oval or 9 by 13-inch rectangular casserole dish.
In a large frying pan over medium-high heat, saute the sausage until cooked through. Transfer the sausage to a large bowl and set aside. Melt butter in the same pan and add the leeks and celery. Saute until the celery and leeks start to brown. Add the mixture to the bowl with the sausage. Add the apple, cranberries, stuffing, seasoning and the herbs to the bowl. Gently stir until thoroughly mixed. Add the chicken stock a little at a time until the stuffing is moist. Season with salt and pepper to taste. Transfer to mixture to the casserole dish. Bake in the oven for 20 to 30 minutes, uncovered, until the top is crispy and the center is hot.