YIELD:
8
PREP TIME:
15 Minutes
COOK TIME: 1 Hour
COOKING METHOD: Barbequing and Roasting
INGREDIENTS
1 (16-ounce) pkg. herb seasoned stuffing mix
3/4 pound sweet (or hot) Italian bulk sausage
4 tablespoons unsalted butter
2 cups chopped leeks, white part only
2 tart green apples, peeled & chopped
1 1/2 cups chopped celery
1/2 cup chopped yellow onion
3 teaspoons poultry seasoning
1 teaspoon dried rosemary
1 cup dried cranberries (Craisins)
1 teaspoon dried sage
1/4 cup chopped fresh parsley
1/2 teaspoon dried thyme
DIRECTIONS
Preparation
Prepare bread stuffing mix according to package or recipe.
In a large skillet over medium heat, cook sausage crumbling coarsely, for about 10 minutes or until evenly browned. Drain off grease and transfer sausage to large bowl.
Melt 4 Tbsp butter in the skillet; add leeks, apples, celery, onion, and poultry seasoning. Cook, stirring frequently, for about 10 minutes. Add the rosemary and dried cranberries.
Mix leek mixture and stuffing mix with sausage in bowl. Add remaining herbs. (Recipe may be prepared to this point a day ahead and held, refrigerated and covered. Bring to room temperature before proceeding.)
Method
Bake in buttered baking dish, covered, at 350 degrees F. for about 45 minutes.
Uncover and bake additional 15 minutes to brown top.
This recipe is courtesy of Mike Stines - Cape Cod Barbecue - Contributing Guest Chef for Sizzle on the Grill