"A delicious stuffing or dressing that's not only perfect for holiday cooking but is a terrific side dish for a Pork Roast or to use as a stuffing for pork chops. This is my version of a family recipe made modern. If the ingredients are not to your liking put your spin on it. The foundation of this recipe really is pretty fool proof!"
In a large skillet brown the sausage until all pink is gone. Remove the sausage only to drain on a paper towel while retaining all the drippings from the sausage in the skillet.
Add the melted butter or margarine to the sausage drippings and you should have about 1 cup of liquid.
Add the onion, apple and celery and saute on medium high heat until the onion is translucent and the apples & celery is soft but not brown. About 7-10 minutes.
After the onions, celery and apples are soft and cooked down, add the cranberries and 1/3 of the bread cubes and mix together. Add a small portion of the chicken broth if desired for more moisture.
In a large mixing bowl mix together all ingredients - adding together the browned sausage, the hot onion, apple, cranberry mixture, remaining bread cubes, poultry seasoning, parsley and black pepper. Mix well and again add chicken broth if a more moist dressing is desired. I usually use about 1/2 - 3/4 of the cup of chicken broth because I like a pretty moist dressing.
Pour into a baking dish prepared with a cooking spray or butter and bake 35-45 minutes or until slightly browned on top.