Sausage and Cranberry Stuffing

14 slices homemade-type white bread, torn into 1/2″ pieces and left in a baking tray at room temperature, uncovered, overnight.
650g pork sausage meat crumbled
2 onions, finely chopped
1/2 cup unsalted butter
2 garlic cloves, minced
2 cups chopped celery
1 1/2 cups dried cranberries
1/4 cup minced fresh parsley leaves
1 tbsp minced fresh sage leaves or 1 tsp dried
1/4 tsp ground allspice
1/4 tsp dried thyme
1/2 to 1 cup chicken stock or tinned broth, if baking the stuffing separately.

Heat the oven to 180C/Gas mark 4. Toast the bread in the baking tray until it is golden and transfer it to a large bawl.

In a large heavy frying pan cook the sausage meat aver a moderate heat, breaking it up with a fork for 5 minutes or until it is no longer pink, transfer with a slotted spoon to the bowl and pour off the remaining fat in the pan.

Melt the butter in the pan and cook the onions overt moderately low heat, stirring occasionally, for 15 minutes or until they are soft. Add the garlic and celery and cook for another 5 minutes or until the celery is soft.

Add the mixture to the bowl with the cranberries, parsley, sage, thyme and allspice. Add salt and pepper to taste and combine the mixture well.

Let the mixture cool completely, before stuffing the bird. If baking the stuffing separately, spoon the mixture into a ceramic or glass baking dish, moisten it with the stock and bake in a preheated moderately slow even (160C/Gas Mark 3) for I hour and 30 minutes or 2 hours or until it is soft.

Bake the stuffing for another 20-30 minutes more trill the top is browned lightly.

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