Hartmann’s Own Apricot Cranberry Sausage Stuffing

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Recipes

• Hartmann’s Own Apricot Cranberry Sausage Stuffing
• Hartmann’s Sweet & Spicy Andouille Bites
• German Onion Pie
• Bratwurst in Beer Sauce
• Cucumber Salad
• Fine Food Spice

Ingredients

1 lb. - Hartmann’s Apricot Cranberry Sausage (Our Apple Cinnamon Sausage is also excellent in this dish)

12 cups- French bread w/ no crust (cubed)

¼ cup- butter

1.5 cups- chicken broth

6 cups- coarsely chopped leeks

2- tart green apples peeled, cored, chopped

2 cups- diced celery

4 teaspoons- poultry seasoning

2 teaspoons- minced garlic

2 teaspoons- dried rosemary, chopped

1 cup- dried cranberries

Salt & pepper to taste

 

Directions

Preheat over to 350°

Spread bread cubes in a single layer on a baking sheet and cover with parchment paper.
Bake until slightly dry (roughly 15 minutes).

Make a shallow slit down the center of each sausage link and peel off skin.

Once sausage is peeled, cut it in half lengthwise and repeat on each half,
so sausage is quartered lengthwise and chop into chunks of desired size.

Melt butter in a pan and add leeks, apples, garlic, celery, and poultry seasoning.
Cook over medium heat, stirring often, for roughly 5 minutes.

Stir in rosemary, cranberries and sausage and cook an additional 5 minutes.

Combine all ingredients with chicken broth and place in a buttered baking pan.
Cover pan with parchment paper and bake for 45 minutes.

Remove cover and bake for additional 15 minutes or until browned.