Christmas in July: Apple-Cranberry Stuffing

I have always been a fan of the combination of apples and cranberries.  They're just so wintery.  And I do realize at 109 degrees outside, that this is most definitely not winter.  However, for the sake of Christmas in July, I shut my eyes, and pretend that its nice and cold outside.  I have made this stuffing once before.  When I was in college, I once asked, begged (I didn't have to do much in the way of begging,) my mom if I could make the Christmas dinner that year.  She told me that I could, and every thing that I made had apples involved in some way.

This delicious bread crumb stuffing is loaded with yummy apple pieces, cranberries, and sausage.  This side was a favorite of Chef Matt's.





Ingredients:

• 1 12 ounce package of herb stuffing bread cubes
• 29 ounces chicken broth (since most can liners contain BPA, I used a boxed variety; pacific brand)
• 1 pound roll of sausage
• 1/2 cup unsalted butter
• 6 celery stalks
• 1 medium onion
• 1 cup dried cranberries
• 1 teaspoon salt
• 1 large apple

Steps:

Pre-heat the oven to 350 degrees F.

In a large skillet, crumble and brown the sausage.

While the sausage is browning, chop the onion into chunks, and place them into a blender.

Puree the onion.

Chop the celery into chunks, and add it to the blender with the pureed onion.

Puree until combined.

Peel the apple, and cut into chunks.

Add the apple to the onion and celery mixture.

Puree.

In a deep skillet heat the unsalted butter over medium heat.

When the butter has melted, pour the puree into the skillet.

Sautee for 5-6 minutes.

In a large bowl, combine the puree mixture, browned sausage, stuffing bread cubes, chicken broth, dried cranberries, and salt.

Mix well, making sure that everything is evenly distributed.

In a 9X13 greased casserole dish, pour in the stuffing mix.

Cover with foil, and bake for 30 minutes.

Mmmmm...  how I do love stuffing!  This is a delicious side to go with your holiday turkey.

Enjoy!