Cranberry, Apple, and Sausage Stuffing
Food Network star Robert Irvine and Gold’s Gym have teamed up for Trim the Fat Friday: offering healthy alternatives to traditional recipes and opening up Gold’s Gym locations nationwide for FREE on Friday, November 28, inviting people to come in and work off their Thanksgiving meal.
I like the stuffing a little wetter — if you don't, just add less stock.
Copyright 2013. R. Mission Inc.
- 8 Tablespoons (½ cup or 1 stick) butter, unsalted, plus more for greasing
- 2 medium onions, finely diced
- 3 Cups chopped celery (about 6 large stalks)
- 6 Cups coarsely chopped leeks (about 12)
- 4 apples, peeled, cored and chopped
- 1 Pound turkey breakfast sausage or Italian-style sausage, casings removed
- 6 Teaspoons poultry seasoning
- 2 Teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
- 2 Teaspoons chopped fresh sage leaves, (about 6 leaves)
- 2 Teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
- 2 Cups dried cranberries
- 1 box stuffing mix (not cornbread), such as Pepperidge Farm
- 2 Cups low-sodium vegetable stock
- Salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Grease a casserole dish with butter.
Melt the butter in a large skillet and sauté the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, rosemary, sage, parsley, and dried cranberries. Add the stuffing mix and moisten with the vegetable stock. Season the stuffing with salt and pepper.
Place into the prepared casserole dish and bake for 45 minutes.