Sausage and Leek Stuffing with fresh herbs and dried cranberries
This stuffing recipe is a combination of some of my favorite stuffing ingredients. I played with this recipe for years before I thought it was perfect. This is a flavorful combination of sourdough bread, leeks, and sausage, cranberry and fresh herbs. I love it especially on Thanksgiving but it can be used any time with pork or chicken.
Sausage and Leek Stuffing
Directions: Preheat oven to 300 degrees. Put the bread cubes on a cookie sheet and back until lightly toasted. Approximately 8 – 10 minutes. In a large sauté pan melt the butter and add the leeks, celery, apples, cranberries, parsley, rosemary, and sage. In a separate pan fry sausage until cooked through about 30 minutes. Drain excess fat and set aside. Season with salt and pepper. In a large mixing bowl combine the bread, sausage and sautéed vegetables. Pour in the turkey stock, season with salt and pepper, mix well and then pour into your baking dish. Top with the additional two tablespoons butter and bake in a 350 degree oven for 35 – 45 minutes or until the stuffing is lightly browned.
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