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Serves 12 - 14
Preheat oven to 350°F. Divide bread cubes between 2 large baking
sheets and bake for about 15 minutes. Cool completely, set aside.
Sauté
sausage over medium-high heat in a large heavy skillet until cooked
through, about 10 minutes. Crumble sausage with the back of spoon
or spatula as it cooks. Use a slotted spoon to transfer sausage
to large bowl. Pour off fat drippings from the skillet, then use
it to melt butter over medium-high heat. Add onions, apples, celery
and poultry seasoning. Sauté until onions soften, about 8
minutes. Mix in dried cranberries and rosemary. Add mixture to sausage,
then mix in bread and parsley. Season stuffing to taste with salt
and pepper. You can prepare the recipe, up to this point a day ahead
of time. Cover and refrigerate until you're ready to finish.
Mix eggs into stuffing.
To stuff a turkey: Fill main turkey cavity and neck cavity
with stuffing. Mix enough poultry stock into remaining stuffing
to moisten (about 3/4 to 1 cup chicken broth, depending on amount
of remaining stuffing). Bake remaining dressing in a dish as outlined
below.
To bake dressing in pan: Preheat oven to 350°F. Butter
a 15 x 10 inch baking dish. Mix 1 1/3 cups stock into stuffing.
Transfer to prepared dish. Cover with buttered foil and bake until
heated through, about 45 minutes. Uncover and bake until top is
golden brown, about 15 minutes.
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