Sausage, Apple and Pear Stuffing with Cranberries

TOTAL TIME: 1 hr 25 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 50 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 cups low-sodium chicken broth
  • One 12-ounce bag cubed country-style stuffing
  • 1 cup dried cranberries
  • 4 large eggs, beaten
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Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.

In a large skillet set over medium-high heat, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.

In a large bowl, combine the stuffing and cooled sausage mixture. Add the cranberries and eggs and mix well. Transfer the mixture to the prepared baking dish.

Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.

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