Traditional Sausage Stuffing

1 lb ground sausage
1 onion, diced
1 1/2 cup celery, sliced
1/4 cup butter
1/4 cup flour
2 cups low sodium chicken broth
salt and pepper
1 lb loaf of bakery bread (sour dough or french)
1 cup dried cranberries
1 Tbsp sage, freshly minced
1 Tbsp rosemary, freshly minced
1 Tbsp thyme, freshly minced
1 egg
2 cups heavy cream

1.  In a large pan cook the sausage until almost brown.  Add onion and celery to the sausage.  Cook for 5-7 minutes.  Drain any liquids.  Add butter on top of the sausage and melt. Then add flour. Stir and cook for 1-2 minutes.  Add chicken broth and salt and pepper. Set pan aside.  Will thicken up.

2.  Cut up bread into bite size cubes.  Put in a large bowl.  Add cranberries, sage, rosemary and thyme.

3.  In a measuring cup add heavy cream and add egg.  Mix together.  Pour into bread cubes and mix.  Add sausage mixture into the bread cubes. Mix together.

4.  Place into a 9x13 pan and bake at 425 degrees for 30 minutes.  Stuffing will be brown and crusty! 

Recipe:  Six Sisters