Calphalon - Herb Stuffing

Ingredients

4 c. 1-in bread cubes (can use day-old French, sourdough or rustic bread), crusts removed

1/2 lb. sweet or spicy sausage, casing removed

2 Tbsp. unsalted butter

3/4 c. onion, finely chopped

1 c. finely chopped celery

1 large Granny Smith apple, peeled and diced

3 Tbsp. parsley leaves, coarsely chopped

1/2 tsp. fresh thyme leaves, chopped

1/2 tsp. fresh sage leaves, chopped

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 c. dried cranberries

1/4 c. coarsely chopped pecans

3/4 - 1 c. low-sodium chicken stock

Directions

Preheat the oven to 325°F/160°C.

Spread the bread cubes in a single layer on a baking sheet. Toast the bread cubes for 8 -10 minutes. Remove from oven and transfer to a large mixing bowl and set aside.

Increase the oven temperature to 350°F/180°C.

Cook the sausage in a 10-in. cast iron skillet over medium heat, crumbling it into small bite-size pieces. Once it is thoroughly cooked, drain and add to the bread cubes.

Using the same skillet, melt the butter over medium heat. Add the onions, celery and apple pieces and sauté until tender, about 8 minutes.

Add the parsley, thyme, sage, salt and pepper and sauté 1 minute. Add to the bread cubes and sausage and mix well.

Add the cranberries, pecans and chicken stock to the bread cubes and mix until the chicken stock is absorbed.

Transfer the stuffing back to the skillet and bake 30 - 35 minutes. Serve.

Herb Stuffing

Ingredients

Directions

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