KitchenMagician's Recipe

STUFFING - SAUSAGE, APPLE AND CRANBERRY

Category: Rice & Stuffing Sides

Makes 8 to 10 servings.

2 c. dry whole wheat bread cubes
4 c. dry white bread cubes
1 lb. bulk pork sausage
1 onion, chopped
3 stalks celery, chopped
2 T. chopped fresh sage
1 T. chopped fresh rosemary
1 tsp chopped fresh thyme
1 Granny Smith apple, cored and chopped
1 c. dried cranberries
1/2 c. minced fresh parsley
1/2 c. chopped cooked chicken livers
1 egg
1 c. chicken stock
4 T. unsalted butter, melted

In a large skillet, cook sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.
Add celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
In a large bowl, toss sausage mixture with bread cubes.
Mix in chopped apples, dried cranberries, parsley, and liver.
Whisk together egg, chicken stock and melted butter;
Drizzle over bread mixture; toss to mix.
Spoon into turkey to loosely fill.

To prepare in slow cooker, increase chicken broth to 1 1/2 cups.
Cook on HIGH for 1 hour, then turn down to LOW and continue cooking for an additional 4 hours.