Sausage, Apple and Cranberry Stuffing

I have to admit. I'm not a big fan of turkey, so for me it's all about the side dishes, starting with the stuffing. For at least a decade, we tried a different stuffing recipe every year until we hit on this one. With the bright red dried cranberries, it even looks good.

Sausage, Apple and Cranberry Stuffing

5 cups bread cubes, white, wheat or a combination 
1 pound good quality pork sausage
1 apple, cored and diced
3/4 cup dried cranberries
1 cup chopped onion
3/4 cup chopped celery
1/3 cup minced fresh parsley
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
Giblets, if you have them, cooked and chopped
3/4 cup turkey or chicken stock
4 tablespoons melted butter

 Spread the bread cubes in a single layer on a large baking sheet. Bake at 350 degrees until evenly toasted - about5 to 7 minutes. 
 Cook sausage and onions over medium heat until sausage is brown and onion is soft. Stir in the celery and herbs and cook a further 2-3 minutes.
 Combine sausage mixture and bread in a large bowl. Mix in chopped apples, dried cranberries, parsley, and giblets if you are using them. Drizzle with turkey stock and melted butter, and mix lightly and thoroughly. If not using to stuff a turkey, bake at 350 degrees for 30 minutes. 

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