I had made this for Thxgiving last year. It was good but not great. Evidenced by the fact that I had a ton of leftovers of this stuffing. Still searching for my favorite stuffing recipe . . .
Photo: Jim Franco
Yield: 10 servings
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Amount per serving
- Calcium: 21mg
- Calories: 365
- Calories from fat: 0%
- Carbohydrate: 44g
- Cholesterol: 24mg
- Fat: 17g
- Fiber: 3g
- Iron: 2mg
- Protein: 10mg
- Saturated fat: 5g
- Sodium: 483mg
- 1 pound sweet Italian sausage, casings removed
- 4 medium-size tart red apples (such as Rome or Empire)-unpeeled, cored, and diced
- 1 7-ounce bag diced mixed dried fruit
- 2 tablespoons chopped fresh sage or
- 2 teaspoons dried sage
- 1/2 teaspoon ground nutmeg
- 2 10-ounce packages frozen Parmesan garlic bread (such as Pepperidge Farm), thawed and cut into 1/2-inch cubes
- 1 cup chicken broth
- Cook the sausage in a large skillet over medium heat, breaking up the meat as it cooks. When it's brown, add the apples and cook, stirring occasionally, until the apples are tender, about 5 minutes. Stir in the dried fruit, sage, and nutmeg. Fold in the bread and add the broth.
- Lightly butter a 3-quart baking dish or casserole. Spoon in the stuffing. (The stuffing can be made to this point up to 1 day ahead. Cover and refrigerate.) Place the stuffing in the oven while the turkey is cooking (or in a preheated 350ºF oven) and bake 40 to 45 minutes or until the top is golden and toasted.
- Timesavers: Prediced dried fruit doesn't need chopping. Using prepared garlic bread means one herb fewer to chop and no garlic to mince. Cooking the stuffing separately saves you anxiety over those food-safety warnings about stuffing a raw bird.
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