Kittencal'S Sausage And Cranberry Stuffing

• 6 cups bread cubes (use a mixture of whole wheat and white bread)
• 1 lb pork sausage (I use mild Italian sausauges with casings removed)
• 1 medium onion, finely chopped
• 1 tablespoon fresh minced garlic
• 1/2 teaspoon dried thyme
• 2 small celery ribs, diced
• 2 -3 teaspoons dried sage (start with 2 teaspoons adding in more to taste)
• 2 teaspoons dried rosemary
• 1 large apple (peeled, cored and chopped, use Granny Smith or Golden delicious)
• 1 cup dried craisin (or use dried cranberries)
• 1/3 cup chopped fresh parsley
• 1/2 cup toasted pecans
• 3/4 - 1 cup chicken broth
• 1/4 cup melted butter
• 1 -2 teaspoon fresh ground black pepper

1. Set oven to 350 degrees F.
2. Spread the bread cubes onto a large baking sheet in a single layer.
3. Bake about 6-7 minutes or until toasted evenly.
4. Transfer the bread cubes to a large bowl; set aside (this may be done a day ahead).
5. In a large skillet cook the pork sausage meat with onion, garlic and thyme until browned breaking up any lumps with a wooden spoon while cooking.
6. Add in celery, sage and rosemary; cook stirring with a wooden spoon for 2-3 minutes.
7. Pour the sausage mixture over the toasted bread cubes in the bowl.
8. Add in chopped apple, craisins or dried cranberries, chopped fresh parsley and toasted nuts; toss well to combine and season with black pepper.
9. Drizzle the chicken stock and melted butter over the mixture; toss lightly to combine (if the mixture is too dry then add in a little more broth).
10. Spoon the mixture loosley into the whole turkey (do not pack in the stuffing you can bake any extra in a baking dish).

bread, pork sausage, onion, garlic, thyme, celery, sage, rosemary, apple, craisin, parsley, pecans, chicken broth, butter, fresh ground black pepper

Taken from www.food.com/recipe/kittencals-sausage-and-cranberry-stuffing-246500 (may not work)