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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 21 |
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Apple and sausage keep every bite of this stuffing moist and delicious, while toasted pecans add a bit of crunch. Fresh herbs are a nice touch, too. Ingredients:
1-1/2 pounds bulk pork sausage |
3 cups chopped onions |
2 cups chopped celery |
1/2 cup butter, cubed |
6 garlic cloves, minced |
1 loaf (1 pound) french bread, cubed and toasted |
3 medium apples, peeled and chopped |
1-1/2 cups chopped pecans, toasted |
1/4 cup chopped fresh sage or 4 teaspoons dried sage leaves |
1 tablespoon dried thyme |
1-1/4 teaspoons salt |
1-1/4 teaspoons pepper |
2 to 3 cups reduced-sodium chicken broth |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer.
2. Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned. Yield: 21 servings (3/4 cup each).
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