Directions

1. Place the fresh cranberries in a small saucepan with the sugar, orange zest and water. Bring it to a boil, turn down the heat and let it simmer for 15 minutes. Remove from the heat and let it rest.

2. While cranberries simmer, finely chop the onion, celery and apples. 

3. In a sauté pan, place the Italian sausages and cut them up with a spoon or spatula as you sauté the sausages. Once the sausages are halfway cooked, add the onion, celery and apples and continue to sauté the ingredients.

4. Once the onions and celery are translucent, deglaze the pan with the chicken stock. Let it simmer for 5 minutes, then slowly add the cubed cold butter while gently stirring one cube at a time. 

5. Cut up the day old bread buns and place them in a bowl. Add the sausage mix, cranberries and ¼ cup of Aurelius Rosemary Infused Olive Oil to the bread and mix well. Let it rest in the fridge for 30 minutes before placing it in a lined baking dish. 

6. Bake the stuffing in a preheated oven at 375°F for 20 minutes or until a golden brown crust forms. 

7. Finish it off with a drizzle of Aurelius Pomegranate Balsamic.