Barber Family Stuffing


  • 16 cups 1 inch bread cubes: variety of baguette, challah, brioche
  • 2 sticks unsalted butter
  • 1 cup medium diced yellow onion
  • 2 leeks, thinly sliced against the grain
  • 1 cup medium diced celery
  • 2 Granny Smith apples, unpeeled, cored and diced
  • 2 tablespoons chopped flat leafed parsley
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup dried cranberries
  • 1 pound sage sausage (no casing)
  • 1 cup chicken stock (make your own iwth the giblets from the bird!)

Cooking Instructions

  1. Stale bread or lightly toast in the oven for 6 to 8 minutes at 350 degrees
  2. In a large pan, melt butter and add onions, leeks, celery, apples, parsley, salt and pepper. Saute over medium heat for about 10 minutes, until vegetables are softened. Add to the bread cubes.
  3. Add the sausage to the same pan and brown the meat over medium to high heat, breaking up the pieces as you go. Add to the bread and vegetables.
  4. Add chicken stock and cranberries to the mixture. Stir well. Bake in a 9 x 12 baking dish for 30 minutes at 350 degrees.