Spiced Apple-Sausage Stuffing With Cranberries and Brandy

• 1 cup dried cranberries
• 1/4 cup brandy
• 4 pounds ground pork (or substitute ground turkey)
• 5 1/2 teaspoons kosher salt, more to taste
• 5 1/2 teaspoons ground black pepper
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3 garlic cloves, finely chopped
• 2 1/2 teaspoons grated ginger root
• 6 tablespoons extra virgin olive oil
• 4 medium leeks, white and light-green part only, finely chopped
• 2 celery stalks, sliced
• 2 bay leaves
• 2 1/2 teaspoons whole coriander seed
• 4 medium apples, peeled, cored and cut into 1/2-inch chunks
• 2 tablespoons cider vinegar

1. In a small pot, bring cranberries, brandy and 3 tablespoons water to a simmer.
2. Turn off heat and let stand until ready to use.
3. In a large bowl, using your hands, mash and squeeze together the pork, 5 teaspoons each of salt and pepper, the cinnamon and cloves.
4. Make sure spices are evenly distributed.
5. In a small bowl, mix together the garlic and ginger root.
6. In a very large skillet, heat 3 tablespoons oil over medium-high heat.
7. Add leeks, celery, bay leaves and coriander; cook, stirring, until vegetables are almost softened, about 4 minutes.
8. Stir in the apples and remaining 1/2 teaspoon each salt and pepper.
9. Cook 2 minutes, reduce heat to medium, cover and cook until just tender, about 3 minutes more.
10. Transfer mixture to a bowl.
11. Add vinegar to cranberry mixture.
12. Add another tablespoon oil to same skillet over medium-high heat.
13. Add a third of the garlic-ginger mixture and cook, stirring, for 30 seconds.
14. Add a third of the pork and brown, breaking up with a fork, until cooked through, about 5 minutes.
15. Add a third of the cranberries and their liquid; cook, scraping up any browned bits from bottom of pan, until most liquid has evaporated.
16. Spoon pork into bowl with apple mixture; repeat two more times with remaining ingredients.
17. Toss everything together; taste and add more salt if necessary.

cranberries, brandy, ground pork, kosher salt, ground black pepper, ground cinnamon, ground cloves, garlic, ginger root, extra virgin olive oil, leeks, celery stalks, bay leaves, apples, cider vinegar

Taken from cooking.nytimes.com/recipes/1012876 (may not work)