Sausage & Herb Stuffing

cafedelites.com

JenCMerrill

16 ounces (450 g) bread cut into 1-inch pieces (day old bread if possible)

1 tablespoon oil

1 pound (500 g) sage pork sausage, or sweet or spicy Italian sausage, casings removed

⅓ cup unsalted butter

1 ½ cups finely chopped yellow or brown onions, from 1 large onion or 2 small onions

1 cup chopped celery, from 2 to 3 stalks

5 large cloves garlic, minced (or 1 ½ tablespoons minced garlic)

½ cup chopped flat-leaf parsley

1 ½ tablespoons fresh chopped sage

1 tablespoon fresh chopped rosemary

¾ teaspoon sea salt or more to taste

½ teaspoon freshly ground black pepper

½ cup dry white wine optional - (sub with ¼ cup of broth)

3 cups low sodium chicken stock

1 egg lightly whisked

¾ cup dried cranberries optional

Directions at cafedelites.com

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