Kittencal'S Sausage And Cranberry Stuffing - cooking recipe

Ingredients

6 cups bread cubes (use a mixture of whole wheat and white bread)
1 lb pork sausage (I use mild Italian sausauges with casings removed)
1 medium onion, finely chopped
1 tablespoon fresh minced garlic
1/2 teaspoon dried thyme
2 small celery ribs, diced
2 -3 teaspoons dried sage (start with 2 teaspoons adding in more to taste)
2 teaspoons dried rosemary
1 large apple (peeled, cored and chopped, use Granny Smith or Golden delicious)
1 cup dried craisin (or use dried cranberries)
1/3 cup chopped fresh parsley
1/2 cup toasted pecans
3/4 - 1 cup chicken broth
1/4 cup melted butter
1 -2 teaspoon fresh ground black pepper

Preparation

Set oven to 350 degrees F.
Spread the bread cubes onto a large baking sheet in a single layer.
Bake about 6-7 minutes or until toasted evenly.
Transfer the bread cubes to a large bowl; set aside (this may be done a day ahead).
In a large skillet cook the pork sausage meat with onion, garlic and thyme until browned breaking up any lumps with a wooden spoon while cooking.
Add in celery, sage and rosemary; cook stirring with a wooden spoon for 2-3 minutes.
Pour the sausage mixture over the toasted bread cubes in the bowl.
Add in chopped apple, craisins or dried cranberries, chopped fresh parsley and toasted nuts; toss well to combine and season with black pepper.
Drizzle the chicken stock and melted butter over the mixture; toss lightly to combine (if the mixture is too dry then add in a little more broth).
Spoon the mixture loosley into the whole turkey (do not pack in the stuffing you can bake any extra in a baking dish).