SAUSAGE & AP­PLE STUFF­ING

Canadian Living - - Cook & Eat -

MAKES 8 SERV­INGS HANDS-ON TIME 30 MIN­UTES TO­TAL TIME 1½ HOURS

1 loaf sour­dough bread, cut in ¾-inch cubes (about 10 cups) 680 g sweet Ital­ian sausage, cas­ings re­moved ⅓ cup un­salted but­ter 3 stalks cel­ery, diced 1 large sweet onion, finely chopped 3 large Granny Smith ap­ples, peeled, cored and diced 1 tsp kosher salt ½ tsp each pep­per and fen­nel seeds 2 tbsp finely chopped fresh sage leaves 1 tsp grated le­mon zest 1½ cups chicken broth, warmed

Pre­heat oven to 350°F. Grease 13- x 9-inch bak­ing dish. Toast bread in sin­gle layer on large rimmed bak­ing sheet un­til golden, 15 to 20 min­utes. Trans­fer to large bowl.

In non­stick skil­let, cook sausage over medium heat, break­ing up with spoon, un­til browned, about 8 min­utes. Add to bread.

In same skil­let, melt but­ter over medium-high heat; sauté cel­ery and onion for 5 min­utes. Add ap­ples, salt, pep­per and fen­nel seeds; cook, stir­ring oc­ca­sion­ally, un­til ap­ples be­gin to soften, about 3 min­utes. Stir in sage and le­mon zest; toss with bread mix­ture.

Pour broth over bread mix­ture; toss to coat. Trans­fer to pre­pared pan; cover with foil and bake for 30 min­utes. Re­move foil; bake un­til top is golden, about 30 min­utes. Serve warm.

PER SERV­ING about 470 cal, 19 g pro, 24 g to­tal fat (11 g sat. fat), 47 g carb (3 g di­etary fi­bre, 12 g sugar), 73 mg chol, 1,392 mg sodium, 463 mg potas­sium. % RDI: 5% cal­cium, 17% iron, 8% vit A, 8% vit C, 31% fo­late.

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