Ingredients
- 16 cups 1-inch bread cubes, white-colored or sourdough (1 1/2 pound loaf)
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Cruz apples, unpeeled, cored and enormous-diced
- two tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground pepper
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Directions
Preheat the oven to 300 levels F.
Put the bread cubes in one layer on the sheet pan and bake for 7 minutes. Enhance the oven temperature to 350 levels F. Take away the bread cubes to some large bowl.
Meanwhile, inside a large saute pan, melt the butter and add some onions, celery, apples, parsley, pepper and salt. Saute over medium heat for ten minutes, before the vegetables are softened. Increase the bread cubes.
Within the same saute pan, prepare the sausage over medium heat for around ten minutes, until browned and cooked through, splitting up the sausage having a fork while cooking. Increase the bread cubes and vegetables.
Add some chicken stock and cranberries towards the mixture, mix well, and pour right into a 9 by 12-inch baking dish. Bake for half an hour, until browned on the top and hot in the centre. Serve warm.
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