1 loaf sourdough bread

1 stick unsalted butter

2 yellow onion

2 stalks

2 Granny Smith apples

2 tablespoons chopped flat-leaf parsley

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 lb sweet Italian sausage

1 cup chicken stock

1 cup dried cranberries

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Chop the onions, celery, and apples. Dice your parsley. 

If you like more of a bite to your stuffing, simply toss the chopped raw apples and other vegetables into the bowl with the bread. 

If you don’t like a crunch, melt butter in a large sauté pan and add the onions, celery, apples, parsley, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same sauté pan, cook the sausage (casings removed) over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage while cooking. Add to the bread cubes and vegetables.

Add the chicken stock, cranberries, and melted butter to the mixture. Stir well and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

PREP TIME: 25 minutes

COOK TIME: 57 minutes

TOTAL TIME: 1 hour 22 minutes

YIELDS: 8 to 10 servings

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