Auberge Cranberry And Sausage Stuffing With Chestnuts And Orange Recipe

Ingredients for Auberge Cranberry And Sausage Stuffing With Chestnuts And Orange

• 4 tablespoons butter
• Shallots
• Fresh Rosemary
• Fresh Thyme
• Celery Top
• Stale Bread
• Cooking Apples
• 1 cup cooked chestnuts (fresh, canned, or frozen)
• 1 cup dried cranberries (or 1 1/2 cups fresh cranberries)
• Orange, Zest Of
• Pork Sausage
• Salt And Black Pepper

How to Make Auberge Cranberry And Sausage Stuffing With Chestnuts And Orange

1. Melt 4 tablespoons of butter in a large pan over medium heat. Add 1 cup of chopped shallots, 2 teaspoons of fresh rosemary leaves, and 1 teaspoon of fresh thyme leaves. Cook for 10-12 minutes, or until the shallots are soft and golden brown.
2. While the shallots cook, prepare the sausage: Break up 1 pound of sausage meat into walnut-sized balls.
3. Add the sausage balls to the pan with the shallots. Cook until golden brown and cooked through, about 8-10 minutes, breaking them up slightly with a spoon as they cook.
4. In a large bowl, combine the cooked sausage and shallot mixture with 6 cups of cubed stale bread, 1 cup dried cranberries (or 1 1/2 cups fresh cranberries), 1 cup cooked chestnuts (fresh, canned, or frozen), zest and juice of 1 orange, 1/2 cup chicken broth, and 1 egg, beaten.
5. Gently stir to combine, lightly mashing the ingredients together with the back of a fork. Season generously with salt and black pepper to taste.
6. Stuff the neck cavity and under the breast skin of a 12-14 lb turkey or chicken with some of the stuffing. This helps keep the breast moist during cooking.
7. Transfer the remaining stuffing to a well-greased ovenproof dish. Cover with buttered foil.
8. Bake in a preheated oven at 180°C (360°F) or gas mark 4 for 45 minutes. Remove the foil for the last 15 minutes to allow the top to brown.
9. Let the stuffing rest for 10 minutes before serving. Enjoy!