Stuffing with Sausage, Apples & Sage

By KDCooks

Ingredients

• 12 oz Pepperidge Farm Bread Stuffing Mix (cubed)
• 1 pound bulk pork sausage
• 4 tablespoons butter
• 3 ribs celery, chopped
• 2 large onions, chopped
• 1 - 1 1/2 cups chicken broth
• 1 large egg, beaten
• 1 cup Apples, chopped
• 1/2 cup chopped fresh parsley
• 1 tablespoon chopped fresh sage or 1 tsp. dried sage
• Salt and pepper

Preparation

Step 1

Preheat the oven to 325 degrees.

Place bread cubes in large mixing bowl.

In a large skillet, cook the sausage over medium-high heat, breaking up the meat with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the sausage to the bread.

Discard all but 2 tbsp. of the drippings from the skillet. Melt the butter in the reserved drippings in the skillet. Add the celery, apples and onions and cook over medium-low heat, stirring occasionally, until softened, about 8 minutes.

Scrape into the bowl with the bread and add the chicken broth, egg, parsley, sage, 1 1/2 tsp. salt and 1/2 tsp. pepper. Mix well and transfer to the prepared baking dish. Cover with greased foil and bake until hot, about 45 minutes. Uncover and bake until browned and crisp, about 15 minutes.