Directions:
- Cook sausage until no longer pink, about 10 min, stir often.
- Drain most of the fat (leave about a tablespoon).
- Add onions and celery, cook another 3 minute.
- Stir in apples, sage, thyme, and marjoram, cook another 5 minutes.
- Add 1 cup of chicken stock, and bring to a boil.
- Remove from heat, stir in bread, parsley, salt and pepper.
- Spoon into a lightly greased casserole dish.
- (This recipe can be made ahead to this point, it will keep in the fridge for 2 days or in the freezer for 2 weeks. If frozen, thaw in fridge before baking).
- Bake, covered, in 325°F oven for about 40 minutes. Halfway through cooking time, drizzle with the remaining chicken stock.
- Remove the lid and bake 10 more minutes, until the stuffing has a crusty top and is heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 749 Kcal (3136 kJ) | ||
| Calories from fat | 147.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.43g | 25% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 1629.44mg | 68% | |
| Potassium | 466.07mg | 10% | |
| Total Carbs | 114.01g | 38% | |
| Sugars | 16.71g | 67% | |
| Dietary Fiber | 22.92g | 92% | |
| Protein | 27.46g | 55% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 12.1mg | 67% | |
| Calcium | 1642.7mg | 164% | |
| Amount Per 100 g | |||
| Calories | 193.9 Kcal (812 kJ) | ||
| Calories from fat | 38.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 25% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 421.82mg | 68% | |
| Potassium | 120.65mg | 10% | |
| Total Carbs | 29.51g | 38% | |
| Sugars | 4.33g | 67% | |
| Dietary Fiber | 5.93g | 92% | |
| Protein | 7.11g | 55% | |
| Vitamin C | 2mg | 13% | |
| Iron | 3.1mg | 67% | |
| Calcium | 425.3mg | 164% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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