Ingredients
- 1 pound bulk Italian sausage, sweet or hot
- 1/2 cup butter,
- 1 large Spanish onion, chopped
- 4 ribs celery, chopped
- 2 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes
- 1 tablespoon rubbed sage, crumbled
- 1 teaspoon thyme leaves, chopped
- 4 cups cornbread croutons
- 4 cups white bread croutons
- 2 1/2 cups chicken broth
Directions
Preheat oven to 375 degrees F.
Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 36 reviews
By leeloo0505_1691481
HR, CO
on November 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe!!! Did take two suggestions made before 1 used Jimmy Dean's Sage Sausage instead of the Italian and 2 Made it the day before Thanksgiving up to the point of putting in the oven. On Thanksgiving day, brought to room tempature and baked according to instructions. This made for a great time saver on the actual day.
By Joy full cook
Indiana
on November 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was my first year making this recipe and I will diffidently be making next year. My husband is not a fan of stuffing but loved this one. Very easy to make, so no worries for you first timers making Thanksgiving or Christmas. Your guest will be very impressed. Try to make the last hour before your turkey is done so it will stay moist.
By wannabcheff
Honolulu, HI
on November 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make this every year (always a double or triple batch for Thanksgiving and Christmas and it's great each time. I like my stuffing wet vice dry so I add a bit more chicken stock and also double the sausage. Store bought bread cubes and cornbread stuffing is all you need.
Read all 36 reviews