Cranberry and Italian Sausage Stuffing with Sage and Marjoram

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DELICIOUS

Description

Ingredients

1 large loaf of sourdough bread (cut into inch dice)
1 med. sized onion- diced small
1 carrot diced small
2 stalks of celery diced small
2 cloves of garlic minced cup of dried cranberries
1 lb of Italian sausage - sliced into small rounds
1 cup of flavored chicken stock
1 tsp. ground sage
1 tsp. marjoram leaves
1 tsp. thyme leaves
Salt and pepper to taste
* Click to ingredient to choose one

Directions

1
Heat a skillet over medium high heat. Add the sliced sausage and onion. Saut until the sausage is cooked and the onion is browned. Add the other diced vegetables and continue to cook for about 2 more minutes. Stir to prevent burning. Remove from the heat and cool slightly.
2
Place the diced sourdough bread in a large mixing bowl and add the sauted vegetables, sage, marjoram, salt and pepper, chicken stock and the dried cranberries. Mix well and place into a buttered baking dish. Cover and bake in a preheated 350-degree oven for 30 minutes.
3
Remove from heat and spoon out the dressing and place into a serving bowl. Serve while still hot.
4
Options:
5
Use another type of bread, cornbread works well.
6
Add diced peppers.
7
Spice it up with some chilies.
8
Add chestnuts or other mixed nuts
9
Arrange the stuffing around a roasted turkey, use an ice cream scoop to form uniform portions and scoops