Cranberry, Sausage and Brioche Stuffing
Updated November 10, 2022
- Total Time
- 1 hour
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Ingredients
12 ¾-inch-thick slices of brioche or hallah
3 medium Granny Smith apples, peeled and finely diced
¾ cup dried cranberries
1 pound spicy pork sausage
6 tablespoons minced fresh sage leaves
¾ cup chicken stock
Salt and black pepper to taste
Nutritional analysis per serving (8 servings)
55 grams carbs; 71 milligrams cholesterol; 447 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 7 grams fiber; 681 milligrams sodium; 16 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice brioche or hallah into half-inch cubes. In large bowl, mix the cubes with diced apples and dried cranberries.
- Step 2
In medium-size skillet over medium heat, saute sausage until cooked through, breaking with a fork as it cooks. Add sausage and fat to bread mix, along with minced sage leaves. (If cooking in advance, cover and refrigerate overnight.)
- Step 3
When ready to cook, preheat oven to 350 degrees. Moisten brioche and sausage mixture with chicken stock. Season with salt and pepper.
- Step 4
Transfer to greased 9-inch-by-12-inch shallow casserole. Cover with foil and bake on middle level of oven for 30 minutes. Uncover, and cook for another 15 minutes, until stuffing puffs up and begins to brown.
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