Turkey Cranberry and Ricotta Stuffing
4 cups cubed Italian bread
1 pound ground mild Italian sausage
1 cup chopped white onion
3/4 cup chopped celery
2 teaspoons dried sage
1 teasponn dried rosemary
1/2 teasoon dried thyme
1 apple cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cup Miceli’s Whole Milk Ricotta Cheese
3/4 cup Turkey Stock
4 Tablespoons unsalted butter, melted
Preheat oven to 350 F. Spread the Italian bread cubes in a single layer on a large baking sheet. Bake for 5-7 minutes in a 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 and breaking up the lumps until evenly browned. Add the celery, sage, rosemary and thyme, cook, stirring for 2 minutes to blend flavors.
Poor sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley and Miceli’s Ricotta. Drizzle with turkey stock and melted butter and mix lightly. Spoon in to turkey and loosely fill.