Apple Cranberry and Sausage Stuffing

Check ingredients as you prepare them. These checks stay on this page.

• 16 oz loaf French bread (cut into 1/2-1 inch cubes)
  Ingredient note

  Source: 16 oz loaf French bread (cut into 1/2-1 inch cubes)
• 2/3 cup pecans (chopped)
  Ingredient note

  Source: 2/3 cup pecans (chopped)
• 1 lb bulk sage sausage
  Ingredient note

  Source: 1 lb bulk sage sausage
• 1 1/3 cup sweetened dried cranberries
  Ingredient note

  Source: 1 1/3 cup sweetened dried cranberries
• 2 each medium sized Gala apples (peeled, cored and chopped)
  Ingredient note

  Source: 2 medium sized Gala apples (peeled, cored and chopped)
• 5 Tbsp unsalted butter (divided)
  Ingredient note

  Source: 5 Tbsp unsalted butter (divided)
• 1 each medium yellow onion (minced)
  Ingredient note

  Source: 1 medium yellow onion (minced)
• 1/3 cup chopped fresh flat-leaf parsley
  Ingredient note

  Source: 1/3 cup chopped fresh flat-leaf parsley
• 3 Tbsp fresh sage (finely chopped and divided)
  Ingredient note

  Source: 3 Tbsp fresh sage (finely chopped and divided)
• 1 Tbsp fresh rosemary (finely chopped)
  Ingredient note

  Source: 1 Tbsp fresh rosemary (finely chopped)
• 1 tsp fresh thyme (chopped)
  Ingredient note

  Source: 1 tsp fresh thyme (chopped)
• 1 cup dry white wine
  Ingredient note

  Source: 1 cup dry white wine
• 2 cups reduced sodium chicken broth
  Ingredient note

  Source: 2 cups reduced sodium chicken broth
• 2 each eggs (lightly beaten)
  Ingredient note

  Source: 2 eggs (lightly beaten)
• 3/4 tsp kosher salt
  Ingredient note

  Source: 3/4 tsp kosher salt
• 1/2 tsp black pepper
  Ingredient note

  Source: 1/2 tsp black pepper

1. Preheat oven to 350°F and line a large baking sheet with parchment paper or foil.
2. Spread cubed bread onto prepared baking sheet and bake for about 10 minutes, until bread is toasted and a light golden brown color. Set bread aside to cool.
3. Add pecans to a dry skillet and heat over LOW heat for a few minutes, stirring occasionally, until they smell toasty. Turn off the heat. Remove pecans to a plate.
4. Add bread pieces and pecans to a large mixing bowl and set aside.
5. Heat skillet over MED heat with a drizzle of oil. Add sausage and brown, crumbling as you cook, for about 4-5 minutes, or until cooked through.
6. Drain sausage, then add to bowl with the bread and pecans. Add in apples and cranberries.
7. Add 1 Tbsp of the butter to the skillet, then add onion. Cook, stirring occasionally, over MED heat for 3-5 minutes, until soft.
8. Stir in parsley, sage, rosemary and thyme and continue cooking another minute or so. Transfer skillet contents to the mixing bowl.
9. Add wine to the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook the wine for 1-2 minutes.
10. Add remaining butter and chicken broth and cook for 3 minutes. Pour chicken broth mixture into the mixing bowl and stir everything together to combine well.
11. Add beaten eggs, salt and pepper, and stir again.
12. Butter or lightly grease a 9x13” baking pan and transfer stuffing mixture from the mixing bowl to the pan.
13. Cover with foil and bake 35 minutes. Uncover and bake another 25 minutes or so, until top is golden brown.