Brioche, Sage Apple And Cranberry Stuffing Recipe

• 3 lb Pork sausage
• 8 Tbsp. Sage, finely minced
• 2 lrg Onions, cut into a small dice
• 3 Tbsp. Butter
• 16 slc 1 large loaf Brioche cut into 1/2 inch slices)
• 8 ounce Butter, melted
• 1 c. Dry cranberries
• 2 x Granny Smith apples cut into a small dice
• 2 c. Turkey Stock, up to 3 Salt & Pepper
• 10 lb Bird, up to 11

1. In a medium sized skillet over medium to high heat saute/fry the sausage till it is almost cooked through.
2. With a fork, break up the meat into small pcs.
3. Add in the sage and cook the sausage through.
4. Remove the meat from the heat and reserve.
5. In a medium skillet, heat 3 Tbsp.
6. butter over medium heat.
7. Add in diced onions and saute/fry till translucent/soft.
8. In a large bowl combine the brioche, dry cranberries and apples.
9. Combine the brioche with the sausage meat and any fat in the skillet.
10. Add in the onions.
11. Drizzle the mix with melted butter and toss to combine.
12. Add in the turkey stock till the stuffing is moist.
13. Season with salt & pepper
14. Yield: Stuffing for a 10 to 12 Lb.
15. Turkey

sausage, onions, butter, butter, cranberries, apples, turkey stock

Taken from cookeatshare.com/recipes/brioche-sage-apple-and-cranberry-stuffing-92391 (may not work)