Ingredients
3/4 pound bulk Italian sausage2 celery ribs, finely chopped1 small onion, finely chopped6 garlic cloves, minced1 can (14-1/2 ounces) chicken broth1/2 cup butter, cubed1 package (12 ounces) seasoned stuffing cubes1-1/2 cups chopped apples1 cup dried cranberries1/2 cup slivered almonds1-1/2 teaspoons dried sage leaves1-1/2 teaspoons dried thyme1/8 teaspoon pepperDash salt1 to 1-1/2 cups apple cider or juice
Preparation
Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat.
Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish.
Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.
