| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound mild bulk breakfast sausage
- 4 tablespoons butter
- 3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)
- 2 Granny Smith apples, cored and chopped
- 1 cup chopped celery with leaves
- 1 tablespoon poultry seasoning
- 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh rosemary
- 6 cups boxed bread cubes (croutons)
- 1/3 cup chopped fresh parsley leaves
- 2 to 3 cups chicken stock
- 1 tablespoon salt
- 2 teaspoons ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
- Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 335 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 15 g |
| Protein | 12 g |
| Cholesterol | 46 mg |
| Sodium | 559 mg |
Reviews
I have been cooking this stuffing recipe for years and my family—well, those who have adventurous palates—love it! It is absolutely fantastic and allows for substitutions to work with your picky eaters. Never strayed from it and everyone is happy at thanksgiving and Christmas.
I’ve been making this for Christmas since 2007 and the only thing I change is I lower the amount of salt. I use Bob Evans Original Pork Sausage and that seems pretty salty already. I’ve tried other recipes over the years, but this is always everyone’s favorite and the one I come back to. The sweetness from the cranberries and apples combined with the spiciness and saltiness of the sausage is a great combination. I use Ina Garten‘s tip about putting the leeks in a spinner to get rid of the grit.
Love this stuffing!
This is an awesome stuffung recipe, I’ve been making it for years. I don’t change a thing in the recipe except I do make my croutons from grocery store bakery baguettes. I always get compliments and asked for the recipe. I’m making it again this year too!!
We love this stuffing. Have been making it for years. This year, though, I wanted to try a cornbread stuffing. Any input on whether this would work using cornbread instead of the regular bread croutons?
This recipe is by far the best!! Have made it the last 2 years and will make it again next week- no changes are needed – the recipe is perfect the way it is
I have been making this recipe for years and it never disappoints. In fact, my moms stuffing is the family favorite, but when I am not with her, everyone loves this just the same. The fresh herbs are really key and make all the difference. If you make your own croutons, it can def feel like a lot of prep. I try and chop everything the day before so I only need to make the sausage and combine day of.
Man, hate to say it, but this beats my moms stuffing recipe hands down! Absolutely flippin delicious! I made one small mod, I used Sage seasoned Italian sausage. The cranberries and apple, so perfect in this dish!
I’ve been making this for T’giving for about 5 years and it is always a crowd pleaser! And yes, I always make a double recipe for myself in lunches for the next week 🙂
Can you put this in a crock pot?