Apple and Sausage Stuffing |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) vegetable oil |
1 pound(s) spicy pork bulk sausage |
1 cup(s) diced celery |
1 cup(s) diced onion |
1 cup(s) diced peeled cored apple (granny smith) |
2 clove(s) garlic minced |
1 tablespoon(s) chopped fresh parsley |
2 teaspoon(s) fresh sage minced |
1 bay leaf |
8 cup(s) 1-inch cubes french bread with crusts (from 1-pound loaf) |
1 cup(s) whole milk |
1 cup(s) low-salt chicken broth (plus more ) |
2 tablespoon(s) butter, melted |
3 large eggs, beaten to blend |
Directions:
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 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.)
2. Preheat oven to 350 degrees. 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. (Add more broth if needed.) Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.
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