Sausage and Cranberry Stuffing

  • 1 loaf good quality white bread, cubed and stale
  • 4 good quality pork sausages; removed from casings
  • 1 large yellow onion, coarsely chopped
  • 4 stalks celery, sliced thinly
  • 1 Tbsp. fresh thyme, chopped
  • 1 Tbsp. fresh marjoram, chopped
  • 1 Tbsp. fresh sage, chopped
  • 1 cup dried cranberries (optional)
  • 1 quart chicken stock (or vegetable stock)
  • Olive oil
  • Kosher salt and fresh cracked black pepper

In a large skillet, heat oil over high heat and add sausage meat. Chop slightly to break it up, and allow it to evenly brown on all sides. Remove sausage to a side bowl and sauté onions and celery until soft and fragrant. Transfer to large mixing bowl. Add the stale, cubed bread, cranberries , herbs, and enough chicken stock to thoroughly moisten the mixture. Season with salt and pepper to taste. At this point, if you are stuffing your bird, stuff the stuffing into the turkey and roast. For out of the bird stuffing, place stuffing mixture in a greased baking dish, moisten with the additional cup of stock and bake at 375 degrees F, uncovered for 30-40 minutes or until the top is golden brown.

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