Sausage and Apple Stuffing Casserole |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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You may use fresh sliced mushrooms that have been sauteed in butter in place of canned. If you are planning to serve more than 8 people then prepare two separate recipes and bake in two dishes - I use all of a 400 gram French bread that amount works perfectly for this recipe - add in chopped cooked carrots or peas to the stuffing mixture if desired, I have even added in cooked chopped bacon along with the sausage! this is a fantastic stuffing casserole! Ingredients:
1/3 cup oil |
1/3 cup butter (can use less butter) |
1 1/2 lbs bulk pork sausage (casings removed) |
2 medium onions, chopped |
4 garlic cloves, minced (or to taste) |
1 large celery rib, chopped |
2 cups sliced fresh mushrooms (can use 1 or 2 cans, drained) |
2 -3 medium apples, peeled, cored and chopped (use granny smith for this) |
3 tablespoons chopped fresh parsley (can use more) |
1 teaspoon dried sage |
1 -2 teaspoon poultry seasoning (or to taste) |
seasoned salt & freshly ground black pepper (to taste) |
8 cups french bread (leave the crusts on, and cut into 3/4-inch cubes) |
1 cup half-and-half cream or 1 cup full-fat milk |
1 1/2 cups good-quality canned chicken broth |
1/4 cup butter, melted (or to taste) |
3 large eggs, slightly beaten |
1/3 cup grated parmesan cheese (or to taste) |
Directions:
1. Set oven to 350 degrees F.
2. Butter a 13 x 9-inch baking dish.
3. Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
4. Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
5. Season with seasoned salt and pepper to taste.
6. Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
7. In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
8. Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
9. Transfer mixture to the buttered cassserole dish.
10. Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
11. Sprinkle with grated Parmesan cheese.
12. At this point you can cover and refrigerate up to 8 hours.
13. Bake uncovered for about 50 minutes or until cooked through and brown.
14. Delicious!
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