Fennel, Sausage, and Caramelized Apple Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 ounces sourdough bread, cut into 1/2-inch cubes |
cooking spray |
9 ounces italian sausage |
5 teaspoons extra-virgin olive oil, divided |
4 cups chopped onion |
1 1/4 cups sliced fennel bulb |
1 1/4 cups chopped carrot |
2 tablespoons chopped fresh sage |
1/2 teaspoon fennel seeds, crushed |
5 garlic cloves, minced |
1/2 teaspoon freshly ground black pepper, divided |
3 cups chopped golden delicious apple |
2 teaspoons sugar |
1 1/2 cups fat-free, lower-sodium chicken broth |
2 large eggs |
Directions:
1. Preheat oven to 400°.
2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
3. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
4. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
5. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture.
6. Combine broth and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine.
7. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp.
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