Apple Sausage Sage Stuffing
Elizabeth Bing
ingredients
- 8 cups (1/2 in.) cubed white crusty bread
- 4 cups coarsely crumbled buttermilk corn bread
- 1 pound Italian sausage
- 5 cups chopped onion
- 2 cups chopped celery
- 1 cup chopped carrot
- 3 cubed apples
- 1 1/2 teaspoons basil
- 2 teaspoons tarragon
- 3 teaspoons sage
- 1 teaspoon salt
- 2 cups low sodium chicken broth
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
directions
- 1
Preheat oven to 325 degrees.
- 2
Arrange bread in a single layer on a baking sheet. Bake at 325 for 15 minutes or until golden. Place in a large bowl.
- 3
Remove casings from sausage. Cook over medium-high heat for 8 minutes or until browned, stirring to crumble. Add sausage to toasted bread cubes, tossing to combine. Set aside.
- 4
Return pan to medium-high heat. Add onion, celery and carrot; saute with butter for 10 minutes or until onion begins to brown. Stir in apples, basil, tarragon, sage and salt; cook 4 minutes or until apple begins to soften, stirring occasionally. Add apple mixture to bread mixture, tossing gently to combine. Stir in chicken broth and pepper.
- 5
Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake covered for 30 minutes, then uncover and bake until browned, about 30 minutes more.
Source: Elizabeth Richards
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