Archbold, OH

Recipe Corner

Cranberry Stuffing

10 cups day-old French bread
cut into 1-inch cubes
6 tablespoons olive oil, divided 1 tablespoon dried thyme
Pinch of salt and pepper
2 pounds sweet Italian sausage, casings removed
3 tablespoons unsalted butter 2 cups onion, chopped
2 fennel bulbs, diced
2 cups dried cranberries
2 cups coarsely chopped walnuts Zest from 2 oranges
2 teaspoons dried sage
1/4 cup chopped flat-leaf
1 cup chicken broth

Toss bread cubes in large bowl with 2 tablespoons olive oil, dried thyme and pinch of salt and pepper.

Heat oven to 325 degrees. Bake on 2 baking sheets until lightly toasted, about 15 minutes. Let cool, then transfer to a large mixing bowl.

Cook sausage in 2 tablespoons olive oil over medium high heat, breaking apart with spatula. Drain extra fat. Add to the toasted bread cubes.

Melt unsalted butter in skillet with 2 tablespoons olive oil. Cook onion and fennel over medium-low heat for 10 minutes.

Add dried cranberries and cook for an additional 5 minutes. Add to the sausage and bread cubes.

Fold in walnuts, orange zest, dried sage and flat-leaf parsley.

Drizzle chicken broth 1/2 cup at a time and stir. If using to stuff a turkey, let stuffing cool completely first. If not, heat covered at 350 degrees for 20-25 minutes.

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