Sausage, Ap­ple, and Herb Stuff­ing

Cooking Light - - Stuffings, And Sauces -

Ac­tive: 25 min. To­tal: 1 hr. 10 min.

This recipe cap­tures the tra­di­tional stuff­ing vibe with the fla­vors of sausage, aro­matic veg­eta­bles, sage, and thyme. The bread soaks up all the good­ness and stays moist in­side, with a crispy layer on top. Bulk sausage is ideal, but you could use links and just re­move the cas­ings. You can skip the first step if you cut the bread into cubes and let them dry on the counter for 24 hours.

8 oz. sour­dough bread, cut into 1-inch cubes

6 oz. sweet Ital­ian pork sausage 1 Tbsp. un­salted but­ter

1 cup chopped yel­low onion

1 cup chopped cel­ery stalks and leaves (about 3 stalks) 2 medium Granny Smith ap­ples, cut into 1-inch cubes (3 cups) 1 Tbsp. chopped fresh sage 1 Tbsp. chopped fresh thyme

1/2 tsp. kosher salt

1/2 tsp. black pep­per

11/2 cups un­salted chicken stock, di­vided

3 large eggs

Thyme sprigs (op­tional)

1. Pre­heat oven to 300°F. Spread bread cubes in an even layer on a rimmed bak­ing sheet. Bake at 300°F un­til dry and slightly toasted, 12 to 14 min­utes. Re­move from oven; trans­fer bread to a large bowl. In­crease oven tem­per­a­ture to 350°F.

2. While bread cubes bake, cook sausage in a large skil­let over medi­umhigh un­til browned, about 6 min­utes, us­ing a spoon to break sausage into small pieces. Trans­fer sausage to bowl with bread cubes. (Do not wipe skil­let clean.) Re­duce heat to medium. Add but­ter, onion, and cel­ery to skil­let; cook, stir­ring oc­ca­sion­ally, un­til veg­eta­bles are ten­der and translu­cent, 6 to 8 min­utes. Add ap­ples; cook un­til soft but not mushy, about 10 min­utes. Stir in sage, thyme, salt, and pep­per; cook, stir­ring con­stantly, un­til fra­grant, about 1 minute. Add 1 cup stock, stir­ring and scrap­ing bot­tom of skil­let to re­lease browned bits. Trans­fer ap­ple mix­ture to bowl with bread cubes and sausage.

3. Whisk to­gether eggs and re­main­ing 1/2 cup stock in a bowl un­til com­bined; stir into bread mix­ture. Trans­fer mix­ture to a 2-quart glass or ce­ramic bak­ing dish, cover with alu­minum foil, and bake at 350°F for 15 min­utes. Re­move foil, top with thyme sprigs, and con­tinue to bake un­til stuff­ing is lightly browned on top and set, 15 to 20 more min­utes. Let stuff­ing stand 5 min­utes be­fore serv­ing.

SERVES 12 (serv­ing size: 1/3 cup) Calo­ries 126; Fat 4g (sat 2g, un­sat 2g); Pro­tein 7g; Carb 16g; Fiber 2g; Sug­ars 5g (added sug­ars 0g); Sodium 318mg; Calc 4% DV; Potas­sium 3% DV

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.