Ingredients for Sausage Apple Leek Stuffing
- 1 lb sausage (Italian sausage recommended)
- Unsalted Butter
- 2 cups sliced leeks
- Celery Ribs
- Granny Smith Apples
- Dried Thyme
- 1 3/4 teaspoon salt (adjust to taste)
- 3/4 teaspoon black pepper (adjust to taste)
- Day Old White Bread
- Low Sodium Chicken Broth
- 1/2 cup half-and-half
- 1/4 cup chopped fresh parsley
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How to Make Sausage Apple Leek Stuffing
- Preheat oven to 350°F (175°C).
- Lightly grease a 13x9 inch baking pan with nonstick cooking spray.
- In a large nonstick skillet over medium-high heat, remove casings from 1 lb sausage and crumble into the skillet.
- Cook for 7-10 minutes, or until no longer pink. Remove sausage to a bowl using a slotted spoon; set aside.
- Add 2 tablespoons unsalted butter to the same skillet.
- Add 2 cups sliced leeks, 1 cup chopped celery, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cover and cook for 10-12 minutes, or until softened, stirring occasionally.
- Stir in 2 medium apples (peeled, cored, and diced), 1 teaspoon fresh thyme leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook for 5 minutes, stirring occasionally.
- Add the cooked sausage to the skillet and stir to combine.
- In a large bowl, combine the sausage mixture with 8 cups (about 1 loaf) stale white bread, cubed, 1 1/2 cups chicken broth, 1/2 cup half-and-half, and 1/4 cup chopped fresh parsley.
- Pour the stuffing mixture into the prepared baking pan.
- Bake for 50-60 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
42g
Fat
39g
Carbs
21g
