makes about 12 Cups
8 cups (1/2")firm white bread
1&1/2 pound fresh pork sausage,
crumbled
1/2 stick butter (1/4 cup)
2 onions, chopped
3 celery ribs, sliced 1/4" thick
1 Granny Smith apple, peeled and cut into 1/2" pieces
2 teaspoons minced garlic
1&1/2 cups chopped pecans (8oz.), toasted
1 cup dried cranberries
1 tablespoon chopped fresh sage
1 to 1&1/2 cup chicken (or turkey) broth
Preheat oven to 350 degrees.
Toast bread in oven in shallow baking pan until dry and pale golden, about 20 minutes.
Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large limps, until no longer pink, about 5 minutes, then transfer to large bowl with a slotted spoon.
Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
Transfer stuffing to a buttered 3-4 quart shallow baking pan and drizzle with broth. (Use 1&1/2 cups for moist stuffing, 1 cup for drier.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20-25 minutes more.
COOKS' NOTE:
Stuffing can be assembled, but not baked, without the nuts, 1 day ahead and chilled, covered. Toss in pecans and bring to room temperature before baking.
