Sausage And Apple Stuffing

Recipe Ingredients

6 cups	1422ml	Cubed white bread
1 cup	237ml	Hot or mild raw sausage - crumbled
6 tablespoons	90ml	Butter - (3/4 stick)
1/2 cup	55g / 1.9oz	Finely diced celery
1/2 cup	31g / 1.1oz	Finely diced onion
1 cup	146g / 5.1oz	Peeled cored and diced raw apples
1/2 cup	73g / 2.6oz	Chopped walnuts - toasted
		Chicken broth
2 tablespoons	30ml	Minced fresh parsley
		Salt
		Freshly ground black pepper

Recipe Instructions

Preheat oven to 300 degrees.

Place bread cubes on baking sheets; toast lightly, 10 to 12 minutes. Cubes should be slightly dry but not browned. Transfer to a large mixing bowl. Increase oven temperature to 350 degrees.

Saute sausage in a skillet over medium heat until cooked through, 5 to 6 minutes. Drain thoroughly on paper towels.

Return skillet to medium heat; melt the butter. Add celery and onion; saute, stirring frequently, until tender.

Add sausage and vegetable mixture to bread cubes. Add apples and walnuts; toss to combine. If the stuffing needs additional moisture, add chicken broth. Stuffing should be moist enough to hold together when lightly pressed, but not so wet that it packs tightly. Season with parsley and salt and pepper to taste. Transfer to a buttered shallow baking dish. Cover with foil. Bake for about 45 minutes.

Yield: About 8 cups.

Source:
St. Louis Post-Dispatch - 11-23-1998 - Recipe is taken from An American Bounty (Rizzoli, 1995), a cookbook inspired by the award-winning, student-staffed American Bounty Restaurant, located on the Culinary Institute's campus in Hyde Park, N.Y.

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