Spiced Apple-Sausage Stuffing With Cranberries and Brandy

1. 1

   In a small pot, bring cranberries, brandy and 3 tablespoons water to a simmer.

2. 2

   Turn off heat and let stand until ready to use.

3. 3

   In a large bowl, using your hands, mash and squeeze together the pork, 5 teaspoons each of salt and pepper, the cinnamon and cloves.

4. 4

   Make sure spices are evenly distributed.

5. 5

   In a small bowl, mix together the garlic and ginger root.

6. 6

   In a very large skillet, heat 3 tablespoons oil over medium-high heat.

7. 7

   Add leeks, celery, bay leaves and coriander; cook, stirring, until vegetables are almost softened, about 4 minutes.

8. 8

   Stir in the apples and remaining 1/2 teaspoon each salt and pepper.

9. 9

   Cook 2 minutes, reduce heat to medium, cover and cook until just tender, about 3 minutes more.

10. 10

    Transfer mixture to a bowl.

11. 11

    Add vinegar to cranberry mixture.

12. 12

    Add another tablespoon oil to same skillet over medium-high heat.

13. 13

    Add a third of the garlic-ginger mixture and cook, stirring, for 30 seconds.

14. 14

    Add a third of the pork and brown, breaking up with a fork, until cooked through, about 5 minutes.

15. 15

    Add a third of the cranberries and their liquid; cook, scraping up any browned bits from bottom of pan, until most liquid has evaporated.

16. 16

    Spoon pork into bowl with apple mixture; repeat two more times with remaining ingredients.

17. 17

    Toss everything together; taste and add more salt if necessary.

* Per serving · 4 servings · Values may vary.