SAUSAGE & APPLE STUFFING
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.