Chunky Stuffing ( based on a barefoot contessa recipe )

Continuing on my Xmas experimentation I tried out this stuffing making a gluten free version, its something a bit lighter and less pig focussed than most stuffings.

And now on the last day of Febuary I am finally finishing this post! It is probably a little early to be preparing for next year but I do this everytime I have roast chicken now.

recipe serves about 2 people generously, just double up etc if you want more.

4 cups gf bread cubes
1/2 cup diced onion (unsurprisingly I use Eazy Onions)
1/4 cup diced celery
1/2 a Granny Smith apple, diced
1/2 tbsp chopped parsley
100g sausages (about 2 usually)
1/3 cup chicken stock
1/4 cup dried cranberries

• Preheat oven to 350c
• Spread the bread cubes out on a baking tray & bake to 5-10 minutes until golden. Turn the heat up to 180c & tip the bread cubes into a large bowl
• Meanwhile in a large frying pan fry the vegetables until softened & add to the bread cubes
• Squeeze the sausages out of the skins & fry them, breaking the meat up as they cook. Add to the bowl
• Stir in the stock & cranberries, & season well
• Tip into a baking dish - you can do up to this point the night before, just cover with clingfilm & pop in the fridge. Otherwise;
• Bake for 30 minutes until browned on top & hot in the middle

This iv very tasty with savoury, crispy, meaty, sweet & sour bit.