Sausage, Apple, and Dried Cranberry Stuffing

Sausage, Apple, and Dried Cranberry Stuffing

3 3/4 cups white bread cubes
1 pound bulk sausage
1 cup diced onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 medium Golden Delicious apple − peeled, cored and chopped
3/4 cup dried cranberries
1/3 cup chopped parsley
1 cooked chicken liver, diced
3/4 cup turkey stock
4 tablespoons melted butter

Preheat oven to 350F. Bake the whole−wheat and white bread cubes until
evenly golden brown. Transfer toasted bread cubes to a large bowl and
let them cool.
In a large skillet, cook the sausage and chopped onions over moderate
heat, stirring and breaking up the lumps until fully cooked. Add the
chopped celery, sage, rosemary and thyme; cook for 2 minutes while
stirring.
Add the sausage mixture to the bread with the chopped apples, dried
cranberries, parsley and reserved liver. Toss mixture well. Drizzle
the stock and the melted butter over the mixture; toss stuffing well.