1cupdried cranberriessoaked in hot water for 5 minutes
4teaspoonchopped fresh herbssuch as sage and thyme
3 ½cupschicken or turkey stock
24oz(8 cups) bread stuffing mixsuch as Boudin or Pepperidge Farm
Instructions
Preheat oven to 350° F.
Melt butter in a large skillet over medium heat. Brown sausage, breaking it apart with the back of a wooden spoon until cooked through, 3 to 4 minutes.
Add the diced onions and celery with Kosher salt and reduce the heat to medium-low. Continue to cook until the onions are softened and translucent.
Add the apples, soaked cranberries and chopped herbs. Stir to combine then add the stock, scraping any brown bits off the bottom of the pan.
Remove the pan from the heat, stir in bread stuffing mix. Taste for seasoning and add salt and pepper as needed. If the stuffing is too dry, add more stock.
Transfer to a buttered 9x13" baking dish and cover tightly with aluminum foil. Bake for about 30 to 40 minutes, or until internal temp reaches 165° F. Remove the foil and continue to bake until the top is golden brown, about 15 minutes longer. Enjoy!
Notes
If you make this in advance and need to reheat, pour about ¼ cup of stock over the stuffing to keep it from drying out, and put it in a 350° F oven until the internal temp reaches 165° F.
Homemade stock is best, but quality low-sodium store-bought works, too.
To go vegetarian, you can use a plant-based Italian sausage (dice it up as the texture is different) and veggie stock.