This stuffing is a nice change from the ordinary stuffing and imparts a seasonal flavor that’s hard to beat. Homemade Beef or turkey sausage adds a smoky flavor to the stuffing, and apples contrast with cranberries in a subtle nod to autumn.

10 cups stale, toasted finely cubed bread (use one of our bread recipes)
1/2 pound butter or dairy free margerine
1 pound homemade Beef Breakfast Sausage OR gf bought turkey sausage
2 cups finely chopped onion
2 cups finely chopped celery
2 c chopped fresh carrots
3 Tbsp fresh sage
1 1/2 Tbsp fresh rosemary
1 1/2 tsp fresh thyme
1/2 c minced parley
1/2 tsp ground pepper
1 granny smith apple, finely chopped
3/4 c cranberries
3/4 c pecans (optional)
1 1/2 c chicken stock

Instructions
Saute the onions, celery, carrots and herbs in the butter and add the pepper.

Add the sausage and cook, stirring constantly, until the meat is cooked and finely crumbled.
Add the bread cubes and stir well. Mix in the apples, cranberries and optional pecans, then drizzle with the stock. Mix lightly.

Stuff the bird or place into a buttered casserole dish, adding just enough stock to moisten to taste.

Bake at 350 degrees for about 30 minutes.