Apple Cranberry Stuffing with Cinnamon

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9x13-inch casserole dish with butter.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add sausage and cook, stirring occasionally, for 5 to 8 minutes, until cooked through.
3. Stir in remaining 2 tablespoons butter, apple, onion, celery, garlic, sage, cinnamon, ginger, nutmeg and 1/4 teaspoon each salt and pepper. Cook, stirring frequently, for 7 to 9 minutes, until vegetables are soft. Allow to cool.
4. In a large bowl, toss vegetable mixture with bread, pecans, cranberries and remaining 1/4 teaspoon each salt and pepper. Add eggs and stir until well combined. Add broth gradually and stir until well combined, then transfer mixture to prepared pan.
5. Bake for 45 to 50 minutes, until the stuffing has set in the center and the top is golden. Let stand for 5 minutes, garnish with parsley and serve.

1. For a vegetarian version, omit the sausage. Melt all butter together in the skillet and move on to the remainder of step 3.
2. For a sweeter stuffing, use sweetened dried cranberries.
3. For a more moist stuffing, add a little apple cider or more chicken stock before baking.