Sourdough Stuffing with Sausage, Cranberries & Apples

From Woman’s Day

Photo by Annie Schlechter

Active time: 20 minutes

Total time: 1 hour 30 minutes

Makes 12 side-dish servings (plus leftovers)

3/4 lb. sourdough bread, cut in 3/4-inch pieces (10 cups)

12 oz. Italian sausage, casings removed

6 Tbsp. unsalted butter, plus more for baking dish and foil

2 medium onions, chopped

2 Granny Smith apples, peeled and cut into 1/2-inch pieces

1 cup dried cranberries

1 cup fresh flat-leaf parsley, chopped

1/4 cup fresh sage, chopped

2 Tbsp. fresh thyme leaves

Kosher salt and pepper

1 can (14.5 oz.) turkey or chicken broth

1. Preheat oven to 350°F. Lightly butter shallow 3- to 3 1/2-quart baking dish.
2. Divide bread between 2 rimmed baking sheets and bake about 15 minutes, or until lightly toasted, tossing once; transfer to large bowl.
3. Meanwhile, in large skillet on medium-high, cook sausage 5 to 7 minutes, or until no longer pink, breaking it up with spoon. Using slotted spoon, transfer to bowl with bread.
4. Wipe out skillet and melt butter over medium heat. Add onions and cook 5 minutes. Add apples and cook 5 to 7 minutes, or until onions are tender and apples are crisp-tender, stirring occasionally; stir in cranberries, parsley, sage, thyme, 2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Transfer onion mixture to bowl with bread. Gradually add broth to bowl, tossing, to moisten.
5. Spoon bread mixture into prepared baking dish. Cover with buttered foil and bake 40 minutes. Uncover and bake about 15 minutes, or until top is golden brown.

Make ahead: You can refrigerate stuffing for up to 2 days. Reheat, covered, at 375°F until heated through, 25 to 30 minutes.