Living Well Recipes: Pumpernickel Cranberry Stuffing
By: Meg Marshall
Updated: November 2, 2012
"Pumpernickel Cranberry Stuffing"
~ Serves Four to Six ~
Ingredients:
3 cups Pumpernickel Bread, cubed
3 cups Brioche bread, cubed
cup Dried Cranberries
cup Celery, diced
cup Leeks, chopped
1 teaspoon Ground Sage
1 cup Pork sausage, browned, drained and crumbled
2-3 cups Turkey or Chicken Stock
2 Eggs, beaten
Salt and Pepper, to taste
Preparation and Presentation:
Toast all cubed bread on a cookie sheet for 10 minutes in a 350 degree oven.
Cook sausage until no longer pink. Drain. Add celery and leeks. Sautee 2 to 3 minutes more. Add cranberries and stock and simmer for 2-3 minutes.
In a large bowl, combine all ingredients and lightly toss to combine. Transfer to a baking dish lightly sprayed with cooking spray and bake in a 350 degree oven 20 minutes or until internal temperature reaches 160 degrees.
~ Serves Four to Six ~
Ingredients:
3 cups Pumpernickel Bread, cubed
3 cups Brioche bread, cubed
cup Dried Cranberries
cup Celery, diced
cup Leeks, chopped
1 teaspoon Ground Sage
1 cup Pork sausage, browned, drained and crumbled
2-3 cups Turkey or Chicken Stock
2 Eggs, beaten
Salt and Pepper, to taste
Preparation and Presentation:
Toast all cubed bread on a cookie sheet for 10 minutes in a 350 degree oven.
Cook sausage until no longer pink. Drain. Add celery and leeks. Sautee 2 to 3 minutes more. Add cranberries and stock and simmer for 2-3 minutes.
In a large bowl, combine all ingredients and lightly toss to combine. Transfer to a baking dish lightly sprayed with cooking spray and bake in a 350 degree oven 20 minutes or until internal temperature reaches 160 degrees.
