- Calories 284
- Fat 9g
- Sat fat 3g
- Cholesterol 64mg
- Sodium 846mg
- Protein 16g
- Carbohydrate 35g
- Sugar 7g
- Fiber 3g
- Iron 3mg
- Calcium 43mg
Sausage and Apple Stuffing
Mikkel Vang
How to Make It
Step 1
Heat oven to 375° F. Lightly oil a 9-by-13-inch or some other shallow 3-quart baking dish. In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
Step 2
To the drippings in the skillet, add the celery, onions, apples, sage, ¾ teaspoon salt, and ½ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 7 to 9 minutes.
Step 3
Add the vegetable mixture, baguette, broth, and eggs to the sausage and toss to combine. Transfer to the prepared baking dish and cover with foil.
Step 4
Bake the stuffing for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.
You May Like
augustmommy949
2012-11-21T03:46:41-05:00
ok, I pre-made this last night and I was wondering why it seemed so soggy. I draind a little bit of the chicken broth I put in, but then I realized the baguette I used was pretty soft. I'm worried it's going to be mushy. Seiously thinkig of scrapping it and making it all over again. Anyone reading this think it'll be ok, or start over?
ragsangle
2011-11-14T12:35:25-05:00
I always prepare my stuffing the day ahead , place in a glass container ,seal then put in the refrigerator. This blends the flavors much better. I take it out in the morning and let it get room temp ,check the moisture [add liquid if needed,I use chicken brooth never water]before baking.Everyone always wants to know the secret behind my stuffing. Not to mention other things I make.
