Spiced Apple-Sausage Stuffing with Cranberries and Brandy

1. Plump Cranberries

Place the dried cranberries in a small pot along with the brandy and water. Let them simmer gently until plump and juicy. Set aside to soak.

2. Prepare Pork Mixture

In a large bowl, combine ground pork with 5 teaspoons kosher salt, 5 teaspoons black pepper, ground cinnamon, and ground cloves. Mix well.

3. Mix Garlic and Ginger

In a separate bowl, mix finely chopped garlic with grated fresh ginger root. Set aside.

4. Sauté Aromatics and Apples

Heat 3 tablespoons olive oil in a large skillet over medium heat. Add chopped leeks, celery, bay leaves, and coriander seeds. Sauté for 4 minutes, then add apple chunks with ½ teaspoon salt and ½ teaspoon pepper. Cover and cook until tender, about 5 minutes.

5. Combine Cranberries and Vinegar

Add the cider vinegar to the cranberry mixture and stir to combine.

6. Brown Pork

In a cleaned skillet, heat 1 tablespoon olive oil, add a third of the garlic-ginger mixture, and a third of the pork mixture. Cook until pork is browned and cooked through, about 5 minutes. Stir in a third of the cranberry mixture with its liquid, scraping up any flavorful bits from the skillet.

7. Combine Stuffing Ingredients

In a large bowl, mix the browned pork with the apple mixture. Repeat the browning process with the remaining garlic-ginger mixture, pork, and cranberry mixture until all ingredients are combined. Adjust seasoning with salt and pepper if necessary.