Stuffing with Apples and Sausage
User Reviews
5
Stuffing with Apples and Sausage
Description
Stuffing with Apples and Sausage marries ground Italian-seasoned sausage with diced apples and dried cranberries, united with toasted bread cubes and fresh herbs like sage, rosemary, and thyme. The bread is first toasted to maintain texture, then combined with cooked sausage and onion mixture before butter and chicken stock are added to moisten. Baking in a greased dish, initially covered, steams the stuffing to a tender consistency, while uncovering for the final bake continues to crisp the top. This method yields a stuffing that combines savory, sweet, and herbal flavors with a moist yet slightly crusted texture.
The presence of apple adds subtle sweetness and moisture, which contrasts the savory sausage and fresh herbs for a layered flavor profile. This stuffing can complement main dishes at holiday meals or fall dinners where fruit and meat combine harmoniously. The use of fresh herbs from the garden provides aromatic nuance without overpowering the dish.
Choosing bread with a sturdy crumb like French or Italian loaf helps the stuffing hold together without becoming mushy, while gradually adding chicken stock controls moisture, allowing for preference in softness. The recipe notes suggest certain apple varieties like Granny Smith or Fuji for optimal taste and texture. The stuffing can be prepared ahead and refrigerated before baking, which is convenient for meal planning.
The cooking method and ingredient proportions keep the stuffing balanced and appealing for occasions that require rich side dishes containing fruit and sausage. It offers flexibility to omit meat for a vegetarian version or adjust broth quantities to suit desired texture.
Ingredients
- ½ lb ground sausage Italian seasoned, no casings
- 1 whole onion chopped
- 5 tsp sage fresh, chopped, leaves
- 3 tsp rosemary fresh
- 1 fresh thyme sprig
- 6 cups bread French or Italian loaf, cut into cubes
- 1 whole apple peeled and chopped
- ½ cup dried cranberries
- ⅓ cup parsley minced
- 4 TB butter melted
- 1 ½ to 2 cups chicken stock regular strength
Instructions
- Preheat oven to 350F. Lightly grease an 8x8 baking dish, or one of similar size. Set aside.
- Combine bread cubes and place in single layer on a large baking sheet. Bake about 6 minutes, or until cubes are evenly toasted.
- In a skillet, brown the sausage and onions together over medium heat. Stir and break up lumps evenly, until fully cooked through. Add sage, rosemary, and thyme, and stir another 2 minutes. Drain well and set aside.
- In a large bowl, combine and toss together the toasted bread cubes, cooked sausage mixture, and all remaining ingredients except for chicken stock; toss so melted butter evenly coats bread cubes.Gradually add 1 cup of chicken stock and toss to coat. Depending on desired level of moisture, add up to another 1/2 cup and toss again so all bread cubes are lightly soaked.
- Place stuffing mixture into prepared baking dish. Bake 30 minutes, covered. Stir and add up to 1/2 cup broth, as needed to moisten the bread. Uncover, and bake another 15 minutes or until top is golden brown.
Notes
- Apples like Granny Smith, Fuji, or Honeycrisp work best for balance and texture.
- You can prepare the stuffing mixture in advance up to adding broth; add broth just before baking.
- Substitute wheat or white bread depending on preference; a bread with good texture helps avoid sogginess.
- For a vegetarian alternative, omit sausage or replace with vegan ground meat and use vegetable broth instead of chicken stock.
- Adjust broth quantities to achieve your preferred stuffing moisture and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 717mg | 30% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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