APPLE AND SAGE STUFFING

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Apple and Sage Stuffing image

When I saw this recipe in Gourmet Magazine, I knew I would have to try it. The magazine states, "This delicious stuffing is similar to a savory bread pudding." Bake it along side rather than inside, the bird.

Provided by Bev I Am

Categories     Pork

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 lb spicy bulk pork sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled cored apple
1 garlic clove, minced
1 tablespoon chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
8 cups French bread, 1 inch cubes with crusts (from 1 lb loaf)
1 cup whole milk
1 cup low-fat chicken broth
2 tablespoons butter, melted
3 large eggs, beaten to blend

Steps:

  • Heat oil in heavy large skillet over medium heat.
  • Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
  • Using slotted spoon, transfer sausage to large bowl.
  • Add celery and next 6 ingredients to drippings in skillet.
  • Sauté over medium heat until vegetables are soft, about 5 minutes.
  • Discard bay leaf.
  • Add mixture to sausage.
  • (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
  • Butter 13x9x2-inch glass baking dish.
  • Add bread to sausage mixture.
  • Whisk milk, broth, and butter in bowl to blend.
  • Mix into stuffing; season stuffing with salt and pepper.
  • Mix in eggs; transfer to prepared dish.
  • Bake uncovered until cooked through and brown, about 50 minutes.

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