Sausage and Apple Stuffing (Cranberries and Almonds)

cranberryapplestuffingsausage An awesome sausage, apple and cranberry stuffing that pairs up perfectly with a maple roast turkey and gravy.

¾ lb bulk Italian sausage
2 ribs celery, finely chopped
1 small onion, finely chopped
6 cloves garlic, minced
1 (14½ oz) can chicken broth
½ cup butter, cubed
8 cups bread, cut into cubes, dried
1½ cups apples, chopped
1 cup dried cranberries
½ cup slivered almonds
1½ tsp. dried sage leaves
1½ tsp. dried thyme
⅛ tsp. black pepper, freshly ground
1 dash sea salt
1-1½ cups apple cider or apple juice

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9x13" baking dish.

Remove the crust of the prepared brioche if necessary. Cut into cubes about ½″ in diameter and place the cubes on a jelly-roll pan. Bake the bread cubes until golden and slightly crusty, about 10-15 minutes. Remove from the oven and let cool.

In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat.

Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to the prepared baking dish.

Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

Makes 12 servings.