Tear wheat bread into small chunks. Place in baking dish. In frying pan, brown sausage and onion. Toss into bread chunks. Combine celery, cranberries and chicken broth in saucepan. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Pour liquid over bread. Add

Preheat oven to 350. Spread the cornbread and white bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring

12 cups of dry bread cubes 1 pound lean sausage 6 cups leeks, whites only, thinly sliced 3 large tart green apples, shopped 2 cups celery, thinly sliced 2 tablespoons poultry seasoning 1 cup dried cranberries 4 teaspoons chopped fresh rosemary 1/2 cup chopped fresh parsley 1/2 stick butter 3 eggs,

Preheat oven to 350 degree F (175 degree C). Bake the whole-wheat and white bread cubes until evenly golden brown. Transfer toasted bread cubes to a large bowl and let them cool.

This stuffing is the family favourite. The key is the fresh ingredients and home baked bread cubes along with turkey broth. I prefer to use the broth from the cooked turkey instead of chicken broth. See my recipe for Buttery Turkey on Zaar. You get the same results as if you baked the stuffing in

Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.