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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 ounce(s) italian sausage |
3 celery hearts diced |
1 medium yellow onion chopped |
2 tablespoon(s) dried parsley |
1 teaspoon(s) sea salt |
1 teaspoon(s) poultry seasoning |
4 gala apples cored and chopped |
1 cup(s) pecan halves toasted and chopped, optional |
1 multigrain loaf, stale 1-inch cubes |
2 cup(s) low sodium chicken broth |
2 tablespoon(s) unsalted butter softened |
Directions:
1. Preheat oven to 350.
2. Add sausage to preheated medium-high pan and cook, stirring until fat renders, about 4 minutes.
3. Immediately add celery, onion, and apples. Saute stirring occasionally until onions are translucent about 5-8 minutes. Stir in spices and remove from heat.
4. In large bowl toss together bread, pecans, hot sausage to blend.
5. Bring chicken broth to simmer in a small saucepan. Carefully pour half of broth over bread mixture, tossing to mix. Add small amounts of broth until mixture is moist, not soggy.
6. Spoon mixtured into greased 1.5 casserole dish and bake 45 minutes.
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