Beef Stuffing with Apples and Cranberries
10/25/2016 04:42PM ● Published by Hood Magazine
- 1 pound ground beef (93% or leaner)
- 2 teaspoon garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons rubbed sage, divided
- 1-1/2 teaspoon salt, divided
- 1/4 to 1/2 teaspoon crushed red pepper
- 2 tablespoons butter
- 2 cups sliced leeks, white and light green parts only
- 1 bag (12 ounces) unseasoned dried bread cubes
- 2-1/2 cups reduced-sodium beef broth
- 2 cups diced peeled Granny Smith apples
- 1 cup dried cranberries
Combine ground beef, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon rubbed sage, 1/2 teaspoon salt and crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove beef mixture from skillet with slotted spoon into large bowl; set aside.
Preheat oven to 350 degrees. In same skillet, heat butter on medium heat until hot. Add leeks, cook and stir 5 minutes. Add leeks to beef mixture. Stir in bread cubes, broth, apples, cranberries, remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, remaining 1-1/2 teaspoons rubbed sage and remaining 1 teaspoon salt to beef mixture.
3. Spray 9 x 13-inch baking dish with cooking spray. Place beef mixture into prepared dish; cover with aluminum foil. Bake in 350 degree oven 30 to 40 minutes until heated through.