450g white or sourdough bread, cut into 1-inch cubes
115g unsalted butter
2 onions, diced
2 stalks celery, diced
2 Granny Smith apples, unpeeled, cored and roughly diced
2 tbsps chopped flat-leaf parsley
1 tbsp salt
1 tsp freshly ground black pepper
340g sweet or spicy Italian sausage, casings removed
235ml chicken stock
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Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 180°C. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.