Cranberry, Sausage and Brioche Stuffing

Ingredients

• 12 3/4-inch-thick slices of brioche or hallah
• 3 medium Granny Smith apples, peeled and finely diced
• ¾ cup dried cranberries
• 1 pound spicy pork sausage
• 6 tablespoons minced fresh sage leaves
• ¾ cup chicken stock
• Salt and black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    261 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 10 grams protein; 42 milligrams cholesterol; 471 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Slice brioche or hallah into half-inch cubes. In large bowl, mix the cubes with diced apples and dried cranberries.
2. In medium-size skillet over medium heat, saute sausage until cooked through, breaking with a fork as it cooks. Add sausage and fat to bread mix, along with minced sage leaves. (If cooking in advance, cover and refrigerate overnight.)
3. When ready to cook, preheat oven to 350 degrees. Moisten brioche and sausage mixture with chicken stock. Season with salt and pepper.
4. Transfer to greased 9-inch-by-12-inch shallow casserole. Cover with foil and bake on middle level of oven for 30 minutes. Uncover, and cook for another 15 minutes, until stuffing puffs up and begins to brown.

1 hour