Crunchy dried cranberry, apple and turkey sausage stuffing

*Turkey Sausage 93% lean (from lean ground turkey), 8 oz
Olive Oil, 1 tbsp
Leeks, 3 cup
Granny smith apple - 1 med. apple, 2 serving
Celery, raw, 1 cup, diced
Poultry seasoning, 1 tbsp
Cranberries, dried, sweetened (craisins), 1 cup
Sage, ground, 1 tbsp
Rosemary, 1 tsp
Bread crumbs, dry, grated, plain, 6 cup
Parsley, .33 cup
Soup, chicken broth, canned, less/reduced sodium, 2.5 cup
Kosher Salt, 1 dash
Pepper, black, 1 dash

Substitue Ground turkey for less salt and add sausage seasonings such as: •1.75 teaspoons paprika
•1/3 teaspoon garlic granules or 1-2 gloves fresh garlic
•1/6 teaspoon fennel seed
•1/2 teaspoon ground black pepper
•1/4 teaspoon crushed red pepper flakes, for spicy (optional)
Use low sodium whole wheat bread. See make-over

Saute the sausage in heavy, high walled pot. Cook until done and crumble. Drain excess fat.

Add olive oil. Add leeks, apples, celery and poultry seasoning until leeks are soft. Add cranberries, sage and rosemary. Mix in croutons and parsley. Add Chicken broth a little at a time until stuffing is moist but not wet and mushy. Season with salt and pepper.

Bake in 9x13 casserole dish, uncovered at 375 degrees for 20-30 minutes, until the top is crispy and the center is piping hot.

Serving Size: 8 Servings