Ingredients for Apple And Sage Stuffing
- 2 tablespoons olive oil
- 1 1/2 lbs bulk pork sausage
- 1 cup chopped celery
- 1 cup chopped onion
- 2 large apples, cored and chopped
- 2 garlic cloves, minced
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 1 bay leaf
- 1 (16 ounce) loaf French bread, cut into 1/2-inch cubes and lightly toasted
- 1 1/2 cups whole milk
- 1 cup low fat chicken broth
- 1/2 cup butter, melted
- 2 large eggs, beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1 (14.5 ounce) can diced tomatoes, undrained
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How to Make Apple And Sage Stuffing
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes).
- Transfer sausage to a large bowl using a slotted spoon, reserving drippings in the skillet.
- Add celery, onion, sage, salt, pepper, nutmeg, and diced tomatoes to the skillet. Sauté for 5-7 minutes, or until vegetables are softened.
- Remove and discard the bay leaf.
- Add the sautéed vegetables and apples to the bowl with the sausage.
- In a separate bowl, whisk together milk, chicken broth, and melted butter.
- Add the bread cubes to the sausage and vegetable mixture. Pour the milk mixture over the bread, ensuring it's evenly moistened. Gently stir to combine.
- Stir in the beaten eggs.
- Season with salt and pepper to taste.
- Butter a 13x9x2-inch baking dish.
- Transfer the stuffing mixture to the prepared baking dish.
- Bake uncovered for 50-60 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
19g
Fat
43g
Carbs
24g
