Sausage and Apple Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sweet Italian sausage, chopped fresh fennel, and apple combine with tangy sourdough for a classic Thanksgiving stuffing. Ingredients:
8 cups 1-inch sourdough bread cubes (about 12 ounces) |
6 ounces mild italian breakfast sausage |
1 1/2 cups chopped onion |
1 1/4 cups chopped fennel bulb |
1 cup chopped celery |
3 cups chopped peeled golden delicious apple (about 2 medium) |
6 garlic cloves, minced |
3 tablespoons chopped fresh sage |
1/3 cup chopped fresh flat-leaf parsley |
1 1/4 cups no-salt-added chicken stock (such as swanson) |
1/4 cup unfiltered apple cider |
2 large eggs, lightly beaten |
1/2 teaspoon freshly ground black pepper |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan. Bake at 350° for 20 minutes or until golden. Cool slightly. Place in a large bowl.
3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and cook for 5 minutes or until browned, stirring frequently to crumble. Add sausage to bread in bowl.
4. Return pan to medium-high heat. Add onion, fennel, and celery to pan; sauté for 7 minutes or until crisp-tender, stirring occasionally. Stir in apple and garlic; sauté for 5 minutes or until vegetables are tender. Add sage to pan; cook for 1 minute, stirring occasionally. Remove from heat; stir in parsley. Add onion mixture to bread mixture; toss well to combine.
5. Combine chicken stock, apple cider, eggs, and black pepper in a medium bowl, stirring with a whisk. Add egg mixture to bread mixture, stirring gently to combine. Spoon bread mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until top of stuffing is browned.
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