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Leora's sausage, apple and cranberry stuffing


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  • 1 and 1/3 cups low salt chicken broth
  • 14 ounces corn bread cubed (about 12 cups)
  • 1 pound sweet italian sausage without casing
  • 1/4 cup butter
  • 6 cups sliced leeks
  • 1 pound tart green apples, peeled, cored and chopped
  • 2 cups chopped celery with leaves
  • 4 teaspoons poultry seasoning
  • 1 cup dried cranberries
  • 4 teaspoons chopped fresh rosemary
  • 2/3 cups chopped fresh parsley
  • 3 eggs beaten


Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 120mins
Cost Average budget


Step 1

Preheat oven to 350 degrees. Divide bread c.ubes between 2 large baking sheets and bake until slightly dry about 15 minutes then cool completely

Step 2

Saute sausages in heavy skillet over medium heat until cooked completely, crumbling coarsely with back of spoon.

Step 3

Transfer sausage to large bowl. Pour off drippings from skillet.

Step 4

In same skillet; melt butter or medium heat then add leeks, apples, celery and poultry seasoning and saute until leeks soften. ( about 8 minutes)

Step 5

Mix in dried cranberries and rosemary.

Step 6

Add mixture to the sausage, then mix in bread and parsley. Season to taste with salt and pepper.


Can be made ahead and refrigerated.

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