barefoot contessa stuffing

The Barefoot Contessa's take on a holiday staple.

Ina Garten’s Sausage and Herb Stuffing

unsalted butter

yellow onion, diced medium (2 onions)

celery, diced medium (2 stalks)

granny smith apples,

flat-leaf parsley, chopped

Kosher salt

black pepper

chicken stock

cranberries

Arrange bread cubes in a single layer on a sheet pan and bake for 7 minutes. Remove from oven and place in a large bowl.

Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery, apples, parsley, and salt and pepper. Cook, stirring often, until vegetables have softened, about 10 minutes. Add mixture to bread cube bowl.

In the same pan, brown the sausage over medium heat until cooked through, breaking it up with a fork as it cooks, about 10 minutes. Add to bread cube bowl.

Add chicken broth and cranberries to bread mixture, mix well, and then pour into a 9x13-inch baking dish. Bake until top is browned and mixture is hot in the center, about 30 minutes. Serve warm.

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