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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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When I saw this recipe in Gourmet Magazine, I knew I would have to try it. The magazine states, This delicious stuffing is similar to a savory bread pudding. Bake it along side rather than inside, the bird. Ingredients:
2 tablespoons vegetable oil |
1 lb spicy bulk pork sausage |
1 cup diced celery |
1 cup diced onion |
1 cup diced peeled cored apple |
1 garlic clove, minced |
1 tablespoon chopped fresh parsley |
2 teaspoons minced fresh sage |
1 bay leaf |
8 cups french bread, 1 inch cubes with crusts (from 1 lb loaf) |
1 cup whole milk |
1 cup low-fat chicken broth |
2 tablespoons butter, melted |
3 large eggs, beaten to blend |
Directions:
1. Heat oil in heavy large skillet over medium heat.
2. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
3. Using slotted spoon, transfer sausage to large bowl.
4. Add celery and next 6 ingredients to drippings in skillet.
5. Sauté over medium heat until vegetables are soft, about 5 minutes.
6. Discard bay leaf.
7. Add mixture to sausage.
8. (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
9. Butter 13x9x2-inch glass baking dish.
10. Add bread to sausage mixture.
11. Whisk milk, broth, and butter in bowl to blend.
12. Mix into stuffing; season stuffing with salt and pepper.
13. Mix in eggs; transfer to prepared dish.
14. Bake uncovered until cooked through and brown, about 50 minutes.
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