Apple, Cranberry, Sausage Stuffing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 egg
- 1 1/2 teaspoons dried rosemary
- 1 cup vegetable stock
- 1/2 teaspoon dried thyme
- 4 tablespoons butter melted
- 3/4 cup celery chopped
- 1 cup yellow onion chopped
- 3 3/4 cups sourdough bread cubed
- 1 1/2 cups multigrain bread cubed
- 1 lb ground turkey sausage
- 1 package fresh mushrooms sliced
- 2 1/2 teaspoons dried sage
- 1 fuji apple chopped
- 3/4 cup dried cranberries
- 1/3 cup fresh parsley minced
- Carbohydrate 88.7622258393971 g
- Cholesterol 80.7028282548062 mg
- Fat 15.0261966265674 g
- Fiber 7.21420015623896 g
- Protein 29.8495758385042 g
- Saturated Fat 6.23797568970925 g
- Serving Size 1 1 Serving (304g)
- Sodium 1078.20040898529 mg
- Sugar 81.5480256831582 g
- Trans Fat 4.16721375532925 g
- Calories 611 calories
Preheat oven to 350 degrees. Spread the cubed bread on a cookie sheet and bake in the oven for 5 to 7 minutes tossing once in between so that they are evenly toasted. Transfer toasted bread to a large bowl. In a large skillet cook the sausage, onions, and mushrooms over medium heat, stirring and breaking up lumps until evenly browned. Add the celery, sage, rosemary, and thyme and continue to cook for 2 minutes to blend flavors. Pour sausage mixture over the bread in the bowl. Mix in chopped apples, dried cranberries, parsley, and egg. If baking on the side, put mixture into casserole dish and drizzle with stock. Spoon into casserole dish and tent with foil. Bake for 40 minutes then remove foil and cook for an additional 15 minutes. If stuffing a bird, drizzle with stock and melted butter and spoon into turkey to loosely fill.
