Sourdough stuffing with sausage, cranberries & apples

Categories: Thanksgiving

Ingredients

• 3/4 lb sourdough bread, cut in 3/4-in. pieces (10 cups)
• 12 oz italian sausage, casings removed
• 6 tbsp unsalted butter, plus more for the baking dish and foil
• 2 medium onions, chopped
• 2 Granny Smith apples, peeled and cut into 1/2-in. pieces
• 1 cup dried cranberries
• 1 cup fresh flat-leaf parsley, chpped
• 1/4 cup fresh sage, chopped
• 2 tbsp fresh thyme leaves
• 2 tsp Kosher salt
• 1/2 tsp freshly ground black pepper
• 1 can (14 1/2-oz) turkey or chicken broth

Directions

1. Heat oven to 350 degrees. Lightly butter a shallow 3-to 3 1/2-qt baking dish.

2. Divide the bread between 2 rimmed baking sheets and bake, tossing once, until lightly toasted, about 15 minutes; transfer to a large bowl.

3. Meanwhile, cook sausage in a large skillet over medium-high heat, breaking it up with a spoon, until no longer pink, 5-7 minutes. Using a slotted spoon, transfer to the bowl of bread.

4. Wipe out the skillet and melt the butter over medium heat. Add onions and saute for 5 minutes. Add apples and cook, stirring occasionally, until onions are tender and apples are crisp-tender, 5 to 7 minutes more; stir in the cranberries, parsley, sage, thyme, salt and pepper. Transfer the onion mixture to the bowl of bread. Gradually add the broth to the bowl, tossing to moisten.

5. Spoon the bread mixture into prepared baking dish. Cover with buttered foil and bake for 40 minutes. Uncover and bake until the top is golden brown, about 15 minutes.

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