SAUSAGE AND APPLE STUFFING CASSEROLE

Sausage and Apple Stuffing Casserole image

You may use fresh sliced mushrooms that have been sauteed in butter in place of canned. If you are planning to serve more than 8 people then prepare two separate recipes and bake in two dishes --- I use all of a 400 gram French bread that amount works perfectly for this recipe --- add in chopped cooked carrots or peas to the stuffing mixture if desired, I have even added in cooked chopped bacon along with the sausage! this is a fantastic stuffing casserole!

Provided by Kittencalrecipezazz

Categories Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

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Ingredients

1/3 cup oil
1/3 cup butter (can use less butter)
1 1/2 lbs bulk pork sausage (casings removed)
2 medium onions, chopped
4 garlic cloves, minced (or to taste)
1 large celery rib, chopped
2 cups sliced fresh mushrooms (can use 1 or 2 cans, drained)
2 -3 medium apples, peeled, cored and chopped (use Granny Smith for this)
3 tablespoons chopped fresh parsley (can use more)
1 teaspoon dried sage
1 -2 teaspoon poultry seasoning (or to taste)
seasoned salt & freshly ground black pepper (to taste)
8 cups French bread (leave the crusts on, and cut into 3/4-inch cubes)
1 cup half-and-half cream or 1 cup full-fat milk
1 1/2 cups good-quality canned chicken broth
1/4 cup butter, melted (or to taste)
3 large eggs, slightly beaten
1/3 cup grated parmesan cheese (or to taste)

Steps:

Set oven to 350 degrees F.
Butter a 13 x 9-inch baking dish.
Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
Season with seasoned salt and pepper to taste.
Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
Transfer mixture to the buttered cassserole dish.
Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
Sprinkle with grated Parmesan cheese.
At this point you can cover and refrigerate up to 8 hours.
Bake uncovered for about 50 minutes or until cooked through and brown.
Delicious!

Nutrition Facts : Calories 1250, Fat 51.5, SaturatedFat 21, Cholesterol 200.5, Sodium 1751.7, Carbohydrate 140.6, Fiber 7.5, Sugar 12.6, Protein 56.8

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