Sausage and Apple Stuffing

This weekend my roommate and I cooked and baked our bums off for a huge Sunday feast for just the two of us. Just joking, we cooked for 5 people, but we got all the leftovers and that's what counts. And our bums definitely didn't disappear, what with all the taste-testing we had to do.

We roasted a turkey, made broccoli and cheese casserole, green bean casserole, stuffing, gravy, brussel sprouts, pumpkin cheesecake, and spanikopita. Now, I know all of that sounds amazing, and if you're lucky someday I will let you take a peek at my spanikopita recipe, but today I'm going to talk to you about stuffing. This stuffing is delicious, it could be a meal of it's own.

This stuffing makes enough for inside the turkey and side servings, but I personally prefer it as side dish with the promise of leftovers and not soaked in turkey juices.

Ingredients:

• 1 loaf french bread
• 1-2 cups white wine
• 1-2 cups chicken broth
• 1 cup cranberries
• 1 cup chopped onion
• 3/4 cup celery
• 1/3 cup parsley 
• Pork sausage
• Rosemary, Thyme, Sage (1 tablespoon of each fresh, or 1/2 tablespoon dried)
• 2 apples, diced

Directions:

1. Chop the french bread into 1 inch cubes, then toast in the oven for a 1-2 minutes on broil. 
2. Heat a skillet to medium-high heat, and add the pork and chopped onion. Brown the sausage, then add the celery and herbs. Turn the heat to medium-low, and let simmer while you prepare the rest of the stuffing.
3. In a large bowl, mix the apples, bread chunks, and cranberries. drizzle the wine and broth over the mix, stop when most of the bread has a bit of liquid but isn't soaked. Toss the sausage mixture with the bread mixture, then put into a 9x13" pan and bake in the oven for 30 minutes. Serve hot!

Enjoy!!!