Sausage and Apple Stuffing

Name: Sausage and Apple Stuffing
Total time: 1 h 20 min
Yield: Serves 8
Ingredients: 1 tablespoon olive oil, plus more for the baking dish; 4 links sweet Italian sausage, casings removed (about 1 pound); 3 stalks celery, thinly sliced; 2 medium onions, chopped; 2 tart apples (such as Granny Smith or Pink Lady), cored and chopped; ¼ cup chopped fresh sage; kosher salt and black pepper; 1 large baguette (about ¾ pound), cut into ¾-inch pieces (about 7 cups); 3 cups low-sodium chicken broth; 2 large eggs, beaten

83 Ratings
3 Reviews

By Dawn Perry

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Credit: Mikkel Vang

Recipe Summary

total:

1 hr 20 mins

hands-on:

30 mins

Yield:

Serves 8

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

284 calories; fat 9g; saturated fat 3g; cholesterol 64mg; sodium 846mg; protein 16g; carbohydrates 35g; sugars 7g; fiber 3g; iron 3mg; calcium 43mg.

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wls2cf300da9405

11/20/2016

If is mushy, I would open up a bag of dry stuffing cubes, all a little at a time to see if it soaks up some of the liquid. Are you cooking in the bird or outside the bird? I always cook inside. It comes out a little mushy, but always delicious!! Hope this helps!!!

augustmommy949

11/21/2012

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

11/14/2011

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.

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Sausage and Apple Stuffing

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Sausage and Apple Stuffing

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Sausage and Apple Stuffing

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Sausage and Apple Stuffing