1-LB Hot Bulk Sausage
1-14 oz. Brownberry Sage & Onion Cubed Stuffing Mix
1-Large Granny Smith Apple, cored and diced
1-Medium Onion, diced
2-Stalks Celery, diced
½ -Bag Fresh Cranberries (buy 2; freeze 1)
1-tsp. dried Sage or 4 Sprigs Fresh Sage, chopped
½-cup White Wine (use a wine you love to drink)
3 to 4-Cups Chicken Stock
Preheat the oven to 325 degrees F.
Brown hot bulk pork sausage. Drain fat if needed. Place in a large mixing bowl. Add Brownberry Stuffing, apple, onion, celery, cranberries and sage. Mix ingredients. Add wine and 1 cup of chicken stock and mix. Let sit for a few minutes. Add 1 cup of chicken stock and mix. Let sit for a few minutes. Check how the stock has been absorbed by the stuffing mix. Add chicken stock to the desired consistency of the stuffing mix..not too wet; not too dry.
Bake for 30 minutes; stirring occasionally. I like my stuffing mix with a little brown crust on the top.
Makes about 16 cups.
Note: Store the left over stuffing in a freezer bag to serve with “Leftover Turkey Soup” (recipe to follow after the holiday). Save your turkey carcass in a freezer bag also or ask your hostess for the carcass and watch their face and response. Trust me; it will be well worth the effort.