Sausage Apple Cranberry Stuffing


Preparation Time: 45 minutes
Servings Per Recipe: 6

9 cups day-old french bread, cut into 1-inch cubes
1 stick butter
2 small yellow onions, chopped
2 stalks celery, diced
1 cup Mariani Dried Cranberries
2 green apples, cored and diced
2 cups breakfast sausage, cooked and fat drained
½ cup Italian parsley, chopped
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
½ teaspoon pepper
1 cup chicken broth, divided
2 eggs


1. Preheat oven to 350°F.
2. Scatter bread in an even, single layer on a large casserole pan.
3. Melt butter in a large skillet on medium heat. Add onions and celery to the pan and occasionally stir for about 8 minutes. Remove from heat and pour over bread. Stir in Mariani Dried Cranberries, apples, sausage, salt, pepper and fresh herbs.
4. Whisk chicken broth and egg in a bowl. Slowly drizzle over bread mixture and gently fold until well combined. Cover with aluminum foil and bake for 35 minutes.
5. Let cool uncovered until warm. Serve and Enjoy!