Cubed day old whole wheat bread
3-3/4 cups cubed day old white bread
1 lb. Purnell’s “Old Folks” Sage Sausage
1 onion, chopped
3/4 cup chopped celery (including tops)
1 tsp. dried rosemary leaves, minced or crumbled
1/2 tsp. dried thyme leaves
1 Granny Smith apple, cored and chopped
1 cup dried cranberries
1/3 cup minced fresh parsley
3/4 cup turkey or chicken stock
1/4 cup butter, melted
Heat oven to 350ºF. Spread bread cubes in a single layer on a large baking sheet. Bake at 350ºF for 5 to 7 minutes, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl and toss gently with your hands. Mix in chopped apples, dried cranberries, and parsley.
Drizzle with turkey stock and melted butter, and mix lightly, using your hands. Spoon into turkey to loosely fill and roast bird according to turkey recipe directions. If any stuffing is left over, bake in a greased casserole at 350ºF for 30-45 minutes until lightly browned and crisp on top.
Makes 12 servings.