Cranberries and apples add sweetness to this rosemary seasoned stuffing made with Italian-style sausage and leeks
INGREDIENTS (for 1 servings):
- 1 loaf SARA LEE® Soft & Smooth™ Whole Grain White Bread, cubed
- 1 pound Italian-style turkey sausage
- 1/4 cup butter
- 6 cups coarsely chopped leeks
- 2 tart green apples - peeled, cored and chopped
- 2 cups chopped celery
- 4 teaspoons poultry seasoning
- 2 teaspoons dried rosemary, chopped
- 1 cup dried cranberries
- 1 cup chicken broth
- salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes in a single layer over two baking sheets. Bake until slightly dry, about 15 minutes.
In a large skillet over medium heat, cook sausage, crumbling coarsely, for about 10 minutes or until evenly brown. Drain off grease, and transfer sausage to a large bowl.
Melt butter in the skillet; add leeks, apples, celery, and poultry seasoning. Cook, stirring frequently, for about 10 minutes. Stir in the rosemary and dried cranberries.
Mix leek mixture and bread cubes with sausage in bowl. Stir in chicken broth. Spoon stuffing into turkey, packing loosely.
Bake remaining stuffing in a buttered baking dish, covered, at 350 degrees F (175 degrees C) for about 45 minutes. Uncover, and bake another 15 minutes to brown top.
The original recipe, Cranberry, Sausage and Apple Stuffing, was submitted by Ibby, and contains 371 calories, 17.9 g fat, 40 mg cholesterol, 695 mg sodium, 42.4 g carbohydrates, 4 g fiber, and 10.3 g protein.