We like to do our stuffing separately that way you don’t have to worry about nasty microbes or the chance
the stuffing is not cooked when the turkey comes out of the oven.
SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING
8 to 10 servings
1 pound of your choice of sausage…
2 tablespoons butter
2 tablespoons of olive oil
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks) or use shallots
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons) ‐ sourdough bread, baguette cut and cubed and baked in the
1/3 cup chopped fresh parsley leaves
2 to 2‐1/2 cups chicken stock
¼ cup of CHAPARRAL’ WINTER AMBROSIA
2 teaspoons ground black pepper.
Preheat the oven to 375 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through. Drain fat and
discard. Melt the butter and olive oil in the same skillet over medium-high heat. Add the leeks, apples,
celery and poultry seasoning to the skillet and sauté until the leeks are soft, about 8 minutes. Mix in the
drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and
parsley. Next add Chaparral’s Winter Ambrosia and the chicken stock a little at a time until the stuffing is
very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole
Roll into balls and place on a greased baking sheet… Bake until outside is crispy and the center is piping
hot. Remove and serve immediately.