Serve up this savoury stuffing for your Thanksgiving dinner that’ll have guests begging you for the recipe.
- Prep time 25 minutes
- Total time 1 hour & 15 minutes
Ingredients
Method
Preheat oven to 400°F. Mist 13- x 9-inch baking dish with cooking spray.
Place bread on baking sheet; bake until lightly toasted, about 5 minutes. Let cool. Place bread and cranberries in large bowl.
Meanwhile, in large skillet, heat oil over medium-high heat. Add sausages; cook, breaking up with wooden spoon, until browned, about 4 minutes. Transfer to bowl with bread mixture; stir to combine.
In same skillet, melt butter over medium heat. Add onion, leek and 1/4 tsp of the salt; cook, stirring occasionally, until softened, about 10 minutes. Add garlic, parsley, sage and thyme; cook until fragrant, about 1 minute. Add 1/4 cup of the chicken broth, scraping up browned bits. Scrape into bowl with bread mixture; stir to combine.
In separate bowl, whisk together remaining 1 3/4 cups chicken broth, eggs, remaining 1/2 tsp salt and pepper until thoroughly combined. Drizzle over bread mixture, tossing until coated and egg mixture is absorbed. Transfer to prepared dish. Cover tightly with foil; bake until thermometer inserted in centre reads 165°F, about 20 minutes. Uncover and bake until top is golden and crisp, 25 to 30 minutes. Let cool for 20 minutes before serving.
Makes 8 to 10 servings.
Nutritional facts PER EACH OF 10 SERVINGS: about
- Fibre 3 g
- Sodium 658 mg
- Sugars 11 g
- Protein 10 g
- Calories 315
- Total fat 12 g
- Potassium 208 mg
- Cholesterol 79 mg
- Saturated fat 5 g
- Total carbohydrate 41 g
%RDI
- Iron 21
- Folate 35
- Calcium 7
- Vitamin A 11
- Vitamin C 8
