Apple And Sausage Stuffing

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 lb	454g / 16oz	Spicy pork bulk sausage
1 cup	110g / 3.9oz	Diced celery
1 cup	62g / 2.2oz	Diced onion
1 cup	146g / 5.1oz	Diced peeled cored apple
2		Garlic cloves - minced
1 tablespoon	15ml	Chopped fresh parsley
2 teaspoons	10ml	Minced fresh sage
1		Bay leaf
8 cups	1896ml	Cubed (1") French bread with crusts = (from a 1-lb loaf)
1 cup	237ml	Whole milk
1 cup	237ml	Low-salt chicken broth
2 tablespoons	30ml	Butter - (1/4 stick) - melted
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Eggs - beaten to blend (large)

Recipe Instructions

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 in skillet. Saute over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)

Preheat oven to 350 degrees. Butter 13- by 9- by 2-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.

Source:
"Bon Appetit, November 2002"

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