Apple Sausage Stuffing
I decided to try out a “new” stuffing – one that was made from fresh bread, herbs and bright flavors like apples and cranberries. It’s a nice change-up from the old faithful.
INGREDIENTS
- 2 French baguettes, chopped into small cubes
- 3/4 lb. of sausage (approximately 2 large links), removed from the casing (I like to use one spicy and one mild)
- 1 large onion, finely chopped
- 3 large stalks of celery, finely chopped
- 2 Granny Smith apples (with skins), chopped small
- 2 oz. dried cranberries
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1/2 cup butter (1 stick)
- 2 eggs, beaten
- 1 1/2 cups chicken broth
- 2 tsp salt
- 1/2 tsp pepper
HOW TO MAKE IT
- Place your bread cubes onto a baking sheet and bake at 300°F for 7-8 minutes
- Melt 1 stick of butter in a large saute pan and add in the chopped onions, celery and apples
- Add in the loose sausage meat and saute with the vegetables
- Saute the vegetables and sausage until the meat is cooked and the vegetables are tender
- In a large bowl, mix the bread cubes with the beaten eggs
- Fold in the sauteed vegetables and sausage
- Pour in 1 cup of chicken broth
- You basically want to get this mixture to a very moist consistency, but not too wet, if it needs more moisture add in more chicken stock
- Butter the glass dish you’re going to bake it in and pack the stuffing into the dish
- Pour some chicken broth on top or put small chunks of melted butter on top
- Bake at 350° F for 45 mins covered – uncover and broil on low for an additional 5 minutes or until the top is golden and crispy
