Amy Riolo: Hi! I am Amy Riolo with Graceland Fruit. Today I am going to make a classic holiday favorite, cranberry stuffing. Although this dish is a staple at any Thanksgiving table, this is a versatile recipe that goes well with pork as well as turkey and can be used anytime of the year.
To begin, toss 10 cups of 1 inch bread cubes from day-old French sourdough bread in a large bowl with 2 tablespoons of olive oil, 1 tablespoon dried thyme and a pinch of salt and pepper, then lay them out on 2 baking sheets and bake them until they are lightly toasted, about 15 minutes.
While they are cooling, I am going to cook 2 pounds of sweet Italian sausage with the casings removed in 2 tablespoons of olive oil over medium high heat and break up the meat with a spatula. After cooking for about 20 minutes drain the extra fat from the skillet. I moved our bread cubes to a bowl so now I will use a slotted spoon to add our cooked sausage, so any remaining fat stays in the pan.
Next, add 2 tablespoons olive oil and 3 tablespoons unsalted butter to a heavy saucepan and add 2 cups peeled and chopped onions and 2 fennel bulbs, cored, trimmed, and diced to cook over medium low heat for 10 minutes. Add 2 cups dried cranberries and cook for five minutes more. Add the mixture 2 cups coarsely chopped walnuts or zest from 2 oranges, 2 teaspoons dried sage leaves and 1/4 cup chopped flat-leaf parsley to the bread cube bowl and fold it in.
Next, there is a 1 cup defatted chicken broth, 1/2 cup at a time, to moisten the stuffing. If you are using this recipe to stuff a turkey, make sure to let it cool completely first. If you're not cooking a turkey, heat it covered in an oven proof dish at 350 degrees Fahrenheit for 20 to 25 minutes before serving. Enjoy!