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How To Make Sourdough Stuffing With Sausage, Apples, Cranberries, And Pot

This recipe is part of our Danksgiving party menu.

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Sourdough Stuffing With Sausage, Apples, Cranberries, And Pot

Serves 10


5 1/4 cups day-old sourdough bread, cubed

1 pound sage pork sausage

1 cup chopped onion

3/4 cup chopped celery

2 1/2 teaspoons dried sage*

1 1/2 teaspoons dried rosemary*

1/2 teaspoon dried thyme*

1 Granny Smith apple, cored and chopped

3/4 cup dried cranberries

1/3 cup minced fresh parsley

1 cooked turkey liver, finely chopped (optional)

1 3/4 cup Turkey Stock (can substitute store-bought chicken stock)

4 tablespoons Cannabis Butter, melted (click for recipe)

*substitute fresh herbs, if available, but you'll need to increase amounts to adjust

Special equipment:

Large baking sheet

Large skillet

Large bowl

Large casserole dish (13 x 9 x 2 works well)


1. Preheat oven to 350°F

2. Spread the bread cubes in a single layer on a large baking sheet. Bake for 5-7 minutes or until evenly toasted. Transfer cubes to a large bowl.

3. In a large skillet, brown the sausage and onions over medium heat, breaking up any lumps.

4. Add celery, sage, rosemary and thyme to pan; continue cooking for a few minutes to blend flavors

5. Pour sausage mixture over bread in the bowl. Mix in chopped apples, dried cranberries, parsley, and liver.

6. Put stuffing mixture into a lightly oiled casserole dish.

7. Drizzle with turkey stock and melted butter.

8. Bake at 350°F for 40 minutes, covered; then 15 minutes uncovered. Serve.