Preheat oven to 350F.
Cut bread into 1-inch cubes to make about 15 cups. Spread bread cubes on 2 large baking sheets and bake until almost dry, about 10 minutes. Cool to room temperature.
While bread cools, heat oil in a Dutch oven over medium heat. Add leeks, sausage and celery, then sauté, stirring frequently and breaking up sausage. Cook 15 minutes or until sausage is done and leeks and celery are soft.
Add apple, sage, thyme, salt and pepper. Stir to mix. Transfer to a bowl and cool to room temperature. Add bread (and cranberries, if using them) and toss to mix.
Before adding raw eggs, taste the stuffing, adding more salt, pepper or herbs if desired. (Can be prepared up to a day ahead to this point.) Cover and refrigerate.
When ready to use the stuffing, add beaten eggs and toss to mix.
Bring the stuffing to room temperature (for an hour) before stuffing the turkey.
The stuffing can be prepared up to a day ahead, but don’t place it inside the bird until ready to roast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 188 (40%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 119.1mg||37 %|
|Sodium 872.2mg||30 %|
|Potassium 325.9mg||9 %|
|Total Carbohydrate 52g||15 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 48.4g|
|Protein 18.2g||26 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 474
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