mrsriley81's Notes:
12 cups white bread cubes, baked until slightly dry Ask a question about this ingredient
1 pound sweet Italian sausage, casings removed Ask a question about this ingredient
3 tart apples, peeled, cored, and chopped Ask a question about this ingredient
6 cups coarsely chopped leeks Ask a question about this ingredient
2 cups celery, coarsely chopped Ask a question about this ingredient
1 cup dried cranberries Ask a question about this ingredient
4 teaspoons poultry seasoning Ask a question about this ingredient
2 teaspoons dried rosemary Ask a question about this ingredient
1 1/3 cup chicken stock Ask a question about this ingredient
salt to taste Ask a question about this ingredient
Preheat oven to 350 degrees F. In a large pan, cook sausage until browned and crumbled. Remove from pan, set aside, and drain grease.
Ask a question about this stepIn the same pan, melt the stick of butter and add the apples, celery, leeks, and poultry seasoning. Saute until softened, approximately 8-10 minutes.
Ask a question about this stepAdd the rosemary, cranberries, and cooked sausage, mix all ingredients together well.
Ask a question about this stepStir in the dried bread crumbs until combined. Season to taste with salt and pepper. Moisten with chicken stock. Bake in a buttered casserole dish, covered for 45 minutes. Uncover and bake for another 15 minutes.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
