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Apple Sausage Stuffing

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Old-fashioned sausage stuffing with apples, celery and sage made with whole grain bread.

Ingredients

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  • 1 loaf crusty whole grain or sourdough bread, cubed (about 16-20 ounces or 6-7 cups cubed)
  • 3 tablespoons butter
  • ½ medium yellow or white onion, peeled and diced
  • 3 medium stalks celery, diced
  • ½-pound ground Italian sausage
  • 2 medium crisp apples, skins on, cored and diced
  • 1 tablespoon poultry seasoning
  • 1 ½ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • 2-3 cups unsalted chicken stock
  • 2 large eggs
  • 4-5 fresh sage leaves, minced (about 2 tablespoons)

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Spread the bread cubes into one layer on a baking sheet. Toast in the oven 10-12 minutes or until lightly browned and crisp. Remove from the oven and let cool.
  3. Heat the butter in a large skillet to medium heat. Add the onion and celery and sauté 3-4 minutes or until slightly soft. Add the Italian sausage and cook until almost browned, breaking it up with a wooden spoon as it cooks. Add the apples and sauté until the sausage is completely browned and the apples are slightly soft.
  4. Transfer the sausage mixture to a large bowl. Add the toasted cubed bread, poultry seasoning, salt, black pepper, 2 cups of stock, eggs and sage. Stir the mixture until thoroughly combined and the bread starts to soften. If it seems dry, add additional stock.
  5. Reduce the oven temperature to 375 degrees. Coat a 9x13 baking dish with cooking spray. Transfer the stuffing mixture to the baking dish. Bake 40-45 minutes or until the mixture is set. (An instant-read thermometer inserted into the center should read at least 165 degrees F.)
  6. Let slightly cool, then serve.

Notes

Cooking Tip: If the stuffing becomes dry as it bakes, add additional stock as needed.

Nutrition

Find it online: https://thehealthyepicurean.com/apple-sausage-stuffing/