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Sausage, Apple and Cranberry Stuffing

Author: Stacy M. Polcyn

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Ingredients
70 g cubed whole wheat bread
130 g cubed white bread
455 g ground pork sausage
160 g chopped onion
90 g chopped celery
4 g Fresh sage
4 g Fresh rosemary
1.5 g dried thyme
1 Granny Smith apple, cored and chopped
90 g dried cranberries
20 g minced fresh parsley
1 cooked turkey liver, finely chopped
180 ml turkey stock
55 g unsalted butter, melted

Method
1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavours.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.