Thanksgiving Stuffing

Thanksgiving Stuffing
"A well seasoned stuffing, blended with sausage, cranberries and apples."


submitted by: Sherian Bushman
serves: 12-14

Ingredients:
3 cups cubed whole wheat bread 1 1/2 tablespoons dried rosemary
7 1/2 cubed white bread 1/2 teaspoon celery seed
2 lbs. ground sausage, sage flavored 1/2 teaspoon dried thyme
1 cup chopped onion 2/3 cup fresh minced parsley
1 cup chopped celery 2 cups (14 oz. can) chicken stock
2 Golden apples, cored and chopped 1/2 cup unsalted butter, melted
1 1/2 cups dried cranberries

Prep: (can be done the night before)

1. Use food processor to chop onion and celery
2. Mince Parsley
3. Preheat oven to 350
4. Break up all the bread and spread it in a single layer over two cookie sheets
5. Bake for 8 minutes, or until evenly toasted
6. Transfer bread into a large bowl (or a large ziploc if prepping the night before)

Directions:

1. Heat oven to 350
2. Chop apples and set aside
3. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up any lumps, until brown
4. Meanwhile, heat stock and butter in saucepan
5. Add to the sausage; celery, sage, rosemary, celery seed, and thyme
6. Cook for 2 minutes, stirring frequently, to blend flavors
7. In a large bowl, pour sausage mixture over toasted bread
8. Mix in chopped apples, dried cranberries, and parsley
9. Place mixture in a baking dish
10. Drizzle with stock, cover tightly with foil and bake for 45 minutes