Ingredients
1 pound ground beef1 pound bulk pork sausage1 pound sliced fresh mushrooms1 can (8 ounces) water chestnuts, drained and chopped2 cups diced peeled apples1 cup chopped onion1/4 cup minced fresh parsley1/4 cup chopped fresh celery leaves1 cup chopped fresh or frozen cranberries2 garlic cloves, minced1-1/2 teaspoons salt1 teaspoon dried savory1 teaspoon dried thyme1 teaspoon rubbed sage3/4 teaspoon pepperPinch nutmeg12 cups day-old bread cubes1 cup chicken broth
Preparation
Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; crumble meat; drain. Add mushrooms, water chestnuts, apples, onion, parsley and celery leaves; cook 6-8 minutes or until mushrooms and apples are tender. Add cranberries, garlic and seasonings; cook 2 minutes longer.
Place bread cubes in large bowl. Add meat mixture; stir in broth. Spoon into a greased 13x9-in. baking dish. Cover and bake 35-45 minutes.
