Try this savory (with a touch of sweetness) stuffing alongside or inside a chicken or turkey. It was inspired by a recipe by Ina Garten.
16 cups 1-inch bread cubes (sourdough, white, challah)
8 tablespoons (1 stick) margarine
2 cups finely chopped onion
1-cup chopped celery
2 apples, unpeeled, cored, and diced (Granny Smith works well)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 tablespoons chopped flat-leaf parsley
1-tablespoon kosher salt
1/2- teaspoon freshly ground black pepper
1 lb. Jack's Gourmet Kosher Sweet Italian Sausage, cut into small pieces
2 cups chicken stock
1 cup dried cranberries
Preheat the oven to 325 degrees
Place the bread cubes in a single layer on a sheet pan and bake for about 5 minutes. Remove the bread cubes to a very large bowl.
Increase the oven temperature to 350 degrees
In a large frying pan, melt the margarine and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Pour the mixture into the bowl with the bread cubes.
In the same fry pan, sauté the sausage over medium heat for about 10 minutes, until browned and cooked through. Combine with the bread cubes and vegetables.
Add the chicken stock and cranberries to the bowl and mix gently but well. Pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm. 8-10 servings