Sausage and Apple Stuffing
Laurie
ingredients
- 16-ounce bag stuffing cubes
- 6 tablespoons unsalted butter, plus more for greasing the pan and topping
- 1 pound fresh sage sausage, casing removed
- 1 medium onion, chopped
- 2 cooking apples, such as Golden Delicious, peeled, cored, and chopped
- 1 to 2 ribs celery with, diced
- 1/2 teaspoon kosher salt
- 3 cups chicken broth, homemade or low-sodium canned
- 1/4 cup chopped fresh parsley
- 1/2 cup walnut pieces, toasted
- 2 eggs, beaten
directions
- 1
Preheat oven to 325 degrees F.
- 2
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
- 3
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it’s dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables are soft, about 5 minutes. Add the broth and parsley and bring to a boil.
- 4
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
Source: Mom
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