Beef Stuffing with Apples & Cranberries

Bring the beef to the holiday table with this savory, sweet and tart beef stuffing with apples and cranberries. A perfect side or main dish.

Ingredients

• 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 peeled, diced Granny Smith apples
• 1 cup dried cranberries

Instructions

1. 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.

2. Preheat oven to 350°F.  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.

   Cook's Tip: You may substitute a fresh baguette, cubed and toasted, for unseasoned dried bread cubes.

3. Spray 9 x 13-inch baking dish with cooking spray.  Place beef mixture into prepared dish; cover with aluminum foil.  Bake in 350°F oven 30 to 40 minutes until heated through.

   Cook's Tip: For a drier stuffing, bake covered 30 to 40 minutes, then bake uncovered 10 to 15 minutes until top of stuffing is crisp.

• Test Kitchen Tips Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.