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Apple And Sausage Stuffing

This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.

Courses: Side dish
Serves: 8 people
Cooking Time: 50 minutes

Recipe Ingredients

2 tablespoons 30mlVegetable oil
1 lb 454g / 16ozSpicy pork bulk sausage
1 cup 110g / 3.9ozDiced celery
1 cup 62g / 2.2ozDiced onion
1 cup 146g / 5.1ozDiced peeled cored apple
2   Garlic cloves - minced
1 tablespoon 15mlChopped fresh parsley
2 teaspoons 10mlMinced fresh sage
1   Bay leaf
8 cups 1896mlCubed (1") French bread with crusts = (from a 1-lb loaf)
1 cup 237mlWhole milk
1 cup 237mlLow-salt chicken broth
2 tablespoons 30mlButter - (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.

"Bon Appetit, November 2002"


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