Sausage and Apple Stuffing
- Yield: 8-10
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 265
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 15
- Cholesterol
- 38
- Sodium
- 526
- Total: 2 hr
- Active: 30 min
Ingredients
2 tablespoons unsalted butter, melted, plus more for buttering the baking dish
One 1-pound loaf sliced white sandwich bread
1 pound sweet Italian sausage, casings removed
1/2 cup dried cranberries
2 teaspoons fresh thyme leaves, roughly chopped
1 large apple, such as Golden Delicious, peeled, cored and coarsely chopped
1 onion, chopped
2 stalks celery with leaves, chopped
Kosher salt and freshly ground black pepper
3 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 large egg, lightly beaten
Directions
- Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
- Meanwhile, cook the sausage in a large nonstick skillet over medium-high heat, breaking up the meat into small pieces with a wooden spoon until browned and cooked through, about 5 minutes Transfer the sausage to a plate using a slotted spoon. Add the cranberries, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper to the drippings in the skillet and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
- Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg and cooked sausage. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Drizzle the melted butter over the top and continue to bake until the top is crisp and golden, about 20 minutes more. Sprinkle the top with some chopped parsley.