Sausage, Apple, and Dried Cranberry Stuffing Posted in On the Side Print Recipe Sausage, Apple, and Dried Cranberry Stuffing Recipe courtesy of Sugarloaf Mountain Vineyards http://www.smvwinery.com/ Ingredients12 cups seasoned stuffing mix the kind that is cubed1 pound sweet sausages1/4 cup of butter 1/2 stick3 large leeks sliced white and pale green parts only, about 6 cups1 pound of tart green apples peeled and chopped2 cups chopped celery w/ leaves4 teaspoons poultry seasoning1 cup dried cranberries about 4 ounces4 teaspoons chopped fresh rosemary2/3 cup chopped fresh parsley3 large eggs beaten to blend1 1/3 cups homemade turkey stock or canned low-salt chicken broth InstructionsPreheat oven to 350 degrees. Saute sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon (about 10 min). Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; saute until leeks soften (about 8 min). Mix in dried cranberries and rosemary. In a large bowl, add mixture to sausage then mix in bread and parsley. Season stuffing to taste with salt and pepper. Mix eggs into stuffing. Butter 15x10x2" baking dish. Mix 1 1/3 cups stock or broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through (about 45 minutes). Uncover and bake until top is golden brown (about 15 min). Pair with Sugarloaf Mountain Circe, a Bordeaux blend.