1/2cupdried cranberries or lingonberries(see below)
2cupschicken, pheasant or grouse stock
2eggs, lightly beaten
Instructions
Preheat the oven to 350°F. Set the bread cubes in one layer on a baking sheet and toast for 20 minutes, or until nicely browned. Keep the oven on. NOTE: This step is not needed if you are using premade stuffing cubes.
Pour boiling water over the dried mushrooms and let them rehydrate. Chop roughly and save the water.
Brown the sausage and onion in a pan, using some of the butter if the sausage is not overly fatty. Add salt to taste (you might not need it), then the sage and parsley. Turn off the heat and let cool.
Put the toasted bread, rehydrated mushrooms, sausage and onion, nuts and dried fruit in a bowl and mix well. Add up to 1 cup of the mushroom soaking water, and up to 2 cups of the stock, depending on how wet you like your stuffing; I add a total of 2 cups of liquid.
Grind pepper into the mixture, then mix in the beaten eggs. Move all this into a casserole: I use a 10x10 Pyrex casserole. Pack it in tight if you want to be able to cut it into chunks later. Cover and bake at 350°F for 30 minutes, then uncover and cook another 20 minutes, or until the top is pretty and browned.
Notes
If you are using lingonberries, don't use more than 1/2 cup because they are very, very tart. You can use up to 1 full cup of other berries.If you decide to use fresh mushrooms, go with 1/2 pound and cook them with the sausage and onion.