Sausage and Apple Stuffing

By nanarose

David Bonom, Cooking Light

NOVEMBER 2012

Ingredients

• 8 cups 1-inch sourdough bread cubes (about 12 ounces)
• 6 ounces mild Italian breakfast sausage
• 1 1/2 cups chopped onion
• 1 1/4 cups chopped fennel bulb
• 1 cup chopped celery
• 3 cups chopped peeled Golden Delicious apple (about 2 medium)
• 6 garlic cloves, minced
• 3 tablespoons chopped fresh sage
• 1/3 cup chopped fresh flat-leaf parsley
• 1 1/4 cups no-salt-added chicken stock (such as Swanson)
• 1/4 cup unfiltered apple cider
• 2 large eggs, lightly beaten
• 1/2 teaspoon freshly ground black pepper
• Cooking spray

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°.

2. Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan. Bake at 350° for 20 minutes or until golden. Cool slightly. Place in a large bowl.

3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and cook for 5 minutes or until browned, stirring frequently to crumble. Add sausage to bread in bowl.

4. Return pan to medium-high heat. Add onion, fennel, and celery to pan; sauté for 7 minutes or until crisp-tender, stirring occasionally. Stir in apple and garlic; sauté for 5 minutes or until vegetables are tender. Add sage to pan; cook for 1 minute, stirring occasionally. Remove from heat; stir in parsley. Add onion mixture to bread mixture; toss well to combine.

5. Combine chicken stock, apple cider, eggs, and black pepper in a medium bowl, stirring with a whisk. Add egg mixture to bread mixture, stirring gently to combine. Spoon bread mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until top of stuffing is browned.