Sausage & Herb Stuffing

Instructions

1. Preheat oven to 300°F (149°C). Spread bread cubes out on two large baking sheets and bake for 15 minutes, or until lightly browned and crisp. Transfer to a large bowl.
2. Place butter in large skillet over medium-high heat. Add onion, celery, salt, and pepper. Sauté for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet. Break up with spoon, then add the apples. Cook for about 4 minutes, until sausage meat is just about cooked through.
3. Remove from heat and stir the sausage/apple mixture in with the toasted bread. Pour the broth on top, then the cranberries, if using. Stir to combine everything.
4. If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, heat oven to 350°F (177°C). Grease a 9×13-inch or any 3- to 4-quart baking dish (pictured). Spoon stuffing into the dish, then bake for 40-45 minutes or until lightly browned and crisp on top.
5. Garnish with fresh herbs before serving, if desired. Serve warm.
6. Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.