Apple and Sausage Stuffing |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons vegetable oil | 1 pound spicy pork bulk sausage | 1 cup diced celery |
| 1 cup diced onion | 1 cup diced peeled cored apple | 2 garlic cloves, minced |
| 1 tablespoons chopped fresh parsley | 2 teaspoons minced fresh sage | 1 bay leaf |
| 8 cups 1-inch cubes French bread with crusts (from 1-pound loaf) | 1 cup whole milk | 1 cup low-salt chicken broth |
| 2 tablespoons (1/4 stick) butter, melted | 3 large eggs, beaten to blend | |
| 1 | Heat oil in heavy large skillet over medium heat. Add sausage; saute until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings is skillet. Saute over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. |
| 2 | Preheat oven to 350 F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes. |