Sausage Apple and Cranberry Stuffing

• 5½ cups cubed white European style or sourdough bread*
• 2½ cups cubed whole grain wheat bread*
• 1½ pounds ground pork sausage
• 1½ cups chopped yellow onion
• 1½ cups grated carrot (2 to 3 large carrots)
• 1¼ cups chopped celery
• 3 tablespoons chopped fresh sage leaves
• 2 tablespoons chopped fresh rosemary leaves
• 2½ teaspoons fresh thyme leaves
• 1 large Honeycrisp apple, cored & coarsely chopped
• 1 large Granny Smith apple, cored & coarsely chopped
• 1¼ cups dried cranberries
• ½ cup minced fresh parsley
• ¾ cup Golden Tangerine Turkey Giblet Stock
• ¾ cup fine-quality Chardonnay or dry white wine
• 6 tablespoons unsalted butter, melted

Preheat oven to 350º F.

Line two baking sheets with parchment paper.

1. Bake the white or sourdough and whole wheat bread cubes in one layer on prepared baking sheets until golden brown, about 10 to 15 minutes, stirring halfway through baking time.
2. Transfer toasted bread cubes to a bowl and let them cool.
3. In a large skillet, cook the sausage and onions over medium-high heat, stirring and breaking up the lumps until evenly browned.
4. Add the carrots, celery and herbs; cook for 2 minutes while stirring to blend flavors.
5. Pour sausage mixture over bread in bowl. Stir in chopped apples cranberries and parsley.
6. Drizzle the stock, wine and melted butter over stuffing mixture; toss well.
7. Allow stuffing to cool completely before stuffing turkey.
8. Spoon loosely into turkey cavities to fill.

To bake stuffing separately outside the bird, bake in a generously buttered casserole dish in a preheated 350ºF oven for 30 to 40 minutes, covered.

Remove the casserole from the oven and remove the lid.

Drizzle desired amount of butter over the top. (Two tablespoons will do.)

Return to oven and bake an additional 10 to 15 minutes for a crisp, golden brown top.