FENNEL, SAUSAGE AND APPLE STUFFING

FENNEL, SAUSAGE AND APPLE STUFFING image

Yield 12 servings

Number Of Ingredients 15

12 ounces sourdough bread, cut into 1/2-inch cubes
Cooking spray
9 ounces Italian sausage
5 teaspoons extra-virgin olive oil, divided
4 cups chopped onion
1 1/4 cups sliced fennel bulb
1 1/4 cups chopped carrot
2 tablespoons chopped fresh sage
1/2 teaspoon fennel seeds, crushed
5 garlic cloves, minced
1/2 teaspoon freshly ground black pepper, divided
3 cups chopped Golden Delicious apple
2 teaspoons sugar
1 1/2 cups fat-free, lower-sodium chicken broth
2 large eggs

Steps:

Preparation 1. Preheat oven to 400°. 2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl. 3. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread. 4. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture. 5. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture. 6. Combine broth and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine. 7. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp.