INGREDIENTS

This photo is the stuffing dish pre-oven to show you the before. The after picture is on the “Recipes” page.

crusty bread – a mix of whole wheat sourdough & French bread - about a medium size loaf of each, enough to fill a 13 x 9-inch pan with cubes of bread.

sausage – 1 pound of pork / sausage of your choice

onion – 1 large yellow one chopped

celery – 2 stalks diced small

apples – 1.5 granny smith apples chopped

garlic – 1 clove minced

butter – 1/2 stick unsalted

sage - 1 tbsp fresh chopped sage

chicken broth – 1.5 cups (more if you like it super moist)

apple cider – 1/4 cup apple cider

egg – 1 large egg or 2 small beaten

parsley - 1/4 cup fresh parsley chopped

cranberries - 1/4 cup

salt & pepper

Additional optional adds: 1 tsp of chopped fresh rosemary and thyme

STEPS

1.) Preheat the oven to 350 degrees

2.) Cut bread into cubes ideally 1 day before making recipe and leave out on the counter to harden. If you are cubing them day of, toast them in the oven on a baking sheet. Bake for about 20 minutes to toast them up which will help prevent the bread from getting too soggy when baking.

3.) Put the stuffing cubes in a large bowl and set aside.

4.) Grease casserole dish and set aside

5.) In a large skillet, melt butter on medium heat, add the sausage and cube in the skillet. Cook for 5-6 minutes until almost fully cooked, but with a bit of pink remaining. Add the sausage and pan drippings to the stuffing cube bowl.

6.) In the now empty skillet, add more butter, celery, onion, garlic, apple, salt, pepper. Cook for 5-7 minutes until vegetables are soft. Pour in apple cider, chicken broth, parsley, sage. Mix together on low heat in the skillet.

7.) Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the cranberries and egg.

8.) Pour stuffing into the prepared baking dish, drizzle melted butter on top and bake for 25-30 minutes until top is crisp. Remove dish, cover with foil and bake about 25 minutes more.

9.) Ensure the stuffing is cooked through and the top is golden brown with a crisp to your liking. Enjoy!