Sausage Stuffing with Apples and Cranberries

I always use the same stuffing recipe for Thanksgiving and Christmas, you know...tradition. But I thought I'd try this one out in a small 3 lb chicken. If using for a turkey this recipe would have to be doubled or tripled depending on the size of your bird.

While I really enjoyed this stuffing I'll still go with my old standby for special occasions. The link to that one is at the end of this post.

1 mild Italian sausage, casing removed
1 tart apple, cubed
1 small onion, diced
1/2 stalk celery, diced
1/2 cup dried cranberries
1/4 cup chicken stock
1 tbsp white wine (or white wine vinegar)
1 tbsp melted butter
2 heels from a loaf of bread, I used 1 white/1 brown
1-2 tsps dry sage
1 tbsp fresh thyme
1 tbsp parsley
3 lb chicken

Brown sausage meat in a fry pan, breaking it up as you go, along with the onion and celery. Add the apple, cranberries and seasonings. Stir for 1 minute then remove from heat.

Add the stock, wine and butter then stir in the bread cubes. 

You can make the stuffing ahead of time and keep it in the fridge until ready to stuff and cook. Or stuff the bird right away and roast in a 350 F oven for 1 hr and 10-15 minutes or until beautifully golden!

Here's the link to The Best Turkey Stuffing (with cooking directions for roast turkey):
https://hotandcoldrunningmom.blogspot.com/2013/10/the-best-turkey-stuffing-with-cooking.html