Hartmann’s Own Apricot Cranberry Sausage Stuffing

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Recipes

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

Ingredients

1 lb. - Hartmann’s Apricot Cranberry Sausage

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- cried rosemary, chopped

1 cup- dried cranberries

Salt & pepper to taste

 

Directions

*Preheat oven to 350°

Spread bread cubes in a single layer on a baking sheet and cover with parchment paper

Bake cubes until slightly dry (approximately 15 minutes)

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

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

Lightly coat skilled with oil and pan fry sausage over medium heat until it is golden brown. Transfer sausage to a large bowl. Melt your butter in a pan and add leeks, apples, garlic, celery, and poultry seasonings.

Cook stirring often for approximately 10 minutes.

Stir in rosemary and cranberries and cook an additional 10 minutes

Combine all ingredients 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.