Sausage, Apple & Leek Stuffing |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a delicious, moist, indulgent stuffing with a great combination of flavors. It came from the November 29, 2010 issue of Family Circle magazine. Ingredients:
3/4 lb sausage, casing removed |
2 tablespoons unsalted butter |
3 leeks, trimmed, washed & cut in 1/2-inch moons |
2 celery ribs, finely chopped |
2 granny smith apples, cored, peeled & cut into 1/2-inch pieces |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 cups cubed day-old white bread |
1 1/2 cups low sodium chicken broth |
1/2 cup half-and-half |
1/4 cup chopped parsley |
Directions:
1. Heat oven to 350. Coat a 13x9 baking pan with nonstick spray.
2. Place a large nonstick skillet over medium-high heat. Removing casings from sausage and crumble into skillet. Cook 7 minutes or until no longer pink and remove to a bowl with slotted spoon.
3. Add 2 tbsp unsalted butter to skillet. Add leeks, celery, salt and pepper and cover. Cook until for about 10 minutes or until softened, stirring occasionally.
4. Stir in 2 apples, thyme, and another 1/4 tsp salt and pepper. Cook 5 minutes, stirring occasionally.
5. Add to sausage.
6. Stir in 8 cups of stale white bread, chicken broth, half and half, and parsley.
7. Pour mixture into pan and bake at 350 for 50 minutes or until lightly browned on top.
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