The picture above - with the stuffing front and center - also has a juicy, spice rubbed pork chop and garlic broccoli that my boyfriend and roommate made for a roomie dinner. :) Awesome start to the holiday season of eating!
14 cups sourdough bread cubes - half riped in larger pieces, half cubed into smaller ones
1 stick unsalted butter
2 small diced yellow onions
4 stalks celery
2 apples cubed - 1 Honeycrisp & 1 Granny Smith
1/2 cup chopped flat-leaf parsley
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
1. Preheat the oven to 300 degrees F.
2. Spread the bread cubes in a single layer in two 9x12 baking dishes and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a large bowl.
3. Meanwhile, in a large saute pan, melt the butter and cook the onions. When they begin to turn gold, add the celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
4. In the same saute pan, cook the sausage over medium heat until browned and cooked through, breaking up the sausage with metal spatula while cooking. (About 10 minutes.)
5. Add sausage to the bread cubes and vegetables, then pour in the chicken stock and cranberries to the mixture. Toss well and divide mixture into the baking dishes.
6. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm and toasty!