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Start with artisan bread for stuffing that has great texture. Apples, cranberries and sausage round out the holiday flavor.
1/2 cup (1 stick) butter
2 cups chopped celery
1 cup chopped onion
1/2 pound bulk pork sausage
2 medium tart red apples, such as Cortland or Ida Red, cored and chopped
1 cup dried cranberries
1 teaspoon McCormick Gourmet™ Parsley, Flat Leaf
1 teaspoon McCormick Gourmet™ Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Thyme
6 cups cubed day-old artisan bread, 1 1/2 to 2 inch cubes
1 1/2 cups Kitchen Basics® Original Chicken Stock
1 cup apple cider
Preheat oven to 325°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Add sausage; cook and stir until browned. Stir in apples, cranberries, parsley, rosemary and thyme.
Place bread cubes in large bowl. Add vegetable mixture, stock and apple cider; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish. Cover with foil.
Bake 15 minutes. Remove foil; bake additional 20 minutes or until heated through and top is lightly browned.
(Amount per serving)