Cranberry Apple Sausage Stuffing

Here is my traditional Sausage Stuffing recipe, jazzed up with apples and craisins. I separate some out for stuffed mushrooms too.

Cranberry-Apple Sausage Stuffing

1 cup diced onion

4 stalks celery, diced

2 tablespoons plus one stick butter

1/2 tsp black pepper

1/2 tsp dried sage

2 (16 oz) tubes sage sausage

3-4 peeled and diced baking apples

1 cup craisins

2 1/2 quarts chicken stock

3 bags croutons 

For mushrooms:

1 pkg white buttonMushrooms

1/4!cup diced onion

3/4 cup diced bell Peppers

6 strips Bacon, cooked and crumbled

Sauté onions and celery in 2 tablespoons butter until softened, add sausage and cook through until meat is browned. Add apples craisins, stick of butter and stock. Bring to a gentle boil for 3 minutes. Remove from heat.

For stuffing, stir in croutons and spread into baking pan 

Bake for 30 minutes at 350.

I normally make in advance, storing in freezer bags until ready to bake. 

For stuffed mushrooms, before mixing in croutons, set aside  4 or 5 cups of the cooked sausage broth mixture.

Remove and dice mushroom stems. Set caps on a greased baking dish.

Sauté onions mushroom stems and peppers until softened. Add sausage broth mixture and crumbled bacon. 

Remove from heat and toss with 3 cups of croutons. 

Top mushroom caps with stuffing mix and bake for 15 minutes at 325. Sprinkle with Parmesan cheese, then bake for another 7 minutes.

Yumm!