Turkey Sausage, Apple and Cranberry Stuffing

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This stuffing was served during Thanksgiving. Every Thanksgiving I always served a traditional stuffing but this year I went fusion way. The whole family was very willing to try the new version of stuffing. I was glad that the family gave me a thumb-up for my new stuffing. It is much much healthier than the traditional one as most of the ingredients are much lower calories and cholesterol. I am very happy that my family are very supportive of my work. 

2 cups cubed whole wheat bread
4 cups cubed white bread
1 apple of your choice, peeled, cored and coarsely chopped
1cup button mushrooms, coarsely chopped
½ pound ground turkey sausage
1 cup red onions, peeled and chopped
1 cup chopped celery
1/3 teaspoon dried thyme
1¼ teaspoons dried rosemary
2 teaspoons dried sage
1 cup dried cranberries
½ teaspoon sea salt
1/8 teaspoon ground black pepper
¼ minced fresh cilantro, including stems
1½ cups turkey/chicken broth
½ stick unsalted butter, melted
Preheat oven to 350 degree F.
In a large cookie sheet spread the wheat and white bread cubes in single layer. Bake the breads for 6-8 minutes or toasted until lightly golden brown. Remove breads to a mixing bowl.
Place a large frying pan with ground turkey sausage and red onions over medium-high heat, stirring until the ground turkey sausage is not lumpy and well browned. Drizzle salt and black pepper and a light stir. Reduce heat to medium-low heat and add the chopped celery, mushrooms, apples, cranberries, thyme, sage and rosemary; stirring and cook for 2-3 minutes until the ingredients are well blended.
Heat a heavy base saucepan with turkey/chicken broth and unsalted butter over medium heat and bring to a light boil. Add the toasted bread, ground turkey sausage mixture and stir until all the sausage mixture and toasted bread are combined. Stir constantly to prevent burned. Sprinkle the chopped cilantro and stir lightly. Dish out and serve or use it to stuff the turkey/broiler chicken.
NOTE: You may use “Kraft Stove Top” Turkey Stuffing with seasonings and omit the thyme, sage and rosemary herbs and the rest remain the same.

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