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Photo: Randy Mayor; Styling: Lindsey Lower  

Sausage-Apple Stuffing

Sausage-Apple Stuffing combines sweet Italian sausage, chopped fresh fennel, and apple with tangy sourdough for a classic Thanksgiving stuffing.

Cooking Light NOVEMBER 2013

  • Yield: Serves 12

Ingredients

  • 2 1/2 cups unsalted chicken stock
  • 2 eggs
  • 12 ounces toasted sourdough bread cubes
  • 4 ounces reduced-fat pork breakfast sausage
  • 1 tablespoon olive oil
  • 3 cups coarsely chopped apple
  • 2/3 cup chopped celery
  • 2/3 cup chopped onion
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon thyme leaves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • Cooking spray

Preparation

1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.

2. Brown sausage in a skillet. Add olive oil to pan. Add apple, celery, and onion; cook 5 minutes or until tender. Add sausage mixture, parsley, thyme leaves, pepper, and kosher salt to bread mixture.

3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch ­baking dish coated with cooking spray.

Nutritional Information

Amount per serving
  • Calories: 163
  • Fat: 4.4g
  • Saturated fat: 1.2g
  • Sodium: 345mg
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Sausage-Apple Stuffing recipe

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