Sausage & Cranberry Dressing
About 4 cups bread, crusts
trimmed, cubed
(I usually use Goldminer
Cracked Wheat Sourdough)
1 12-oz pkg Jimmy Dean
Regular pork sausage
1 cup diced onion
3/4 cup diced celery
1 tsp dried sage
1 tsp poultry seasoning
1/2 tsp dried thyme
1 apple, diced
3/4 cup dried cranberries
4 Tbs butter
1 can Chicken Broth
Toast cubed bread on a large pan in a low oven (about 300°F), stirring several times until completely toasted and dried. This step can be done ahead of time.
Preheat oven to 350°F. Crumble sausage into 12-inch skillet and cook over medium heat, along with the diced onion, for 10 to 12 minutes stirring frequently to break up the sausage. Add butter, celery, sage, poultry seasoning and thyme and continue to cook for another 2 or 3 minutes.
Place dried bread cubes, apple, cranberries into a large bowl. Pour sausage mixture over and stir to combine. Add chicken broth to moisten--note: you may not need quite all of the broth.
Place mixture in a 2-quart casserole dish. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until the top is golden brown.
