Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sweet Italian sausage, chopped fresh fennel, and apple combine with tangy sourdough for a classic Thanksgiving stuffing.

Recipe by Cooking Light November 2012

Gallery

Credit: José Picayo; Styling: Philippa Brathwaite

Recipe Summary test

hands-on:
45 mins
total:
1 hr 30 mins
Yield:
Serves 12 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan. Bake at 350° for 20 minutes or until golden. Cool slightly. Place in a large bowl.

  • Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and cook for 5 minutes or until browned, stirring frequently to crumble. Add sausage to bread in bowl.

  • Return pan to medium-high heat. Add onion, fennel, and celery to pan; sauté for 7 minutes or until crisp-tender, stirring occasionally. Stir in apple and garlic; sauté for 5 minutes or until vegetables are tender. Add sage to pan; cook for 1 minute, stirring occasionally. Remove from heat; stir in parsley. Add onion mixture to bread mixture; toss well to combine.

  • Combine chicken stock, apple cider, eggs, and black pepper in a medium bowl, stirring with a whisk. Add egg mixture to bread mixture, stirring gently to combine. Spoon bread mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until top of stuffing is browned.

Nutrition Facts

166 calories; fat 6g; saturated fat 1.8g; mono fat 2.7g; poly fat 0.9g; protein 7g; carbohydrates 22.1g; fiber 2.3g; cholesterol 41mg; iron 1.9mg; sodium 310mg; calcium 62mg.
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