Prep 30 mins
Cook 50 mins
When I saw this recipe in Gourmet Magazine, I knew I would have to try it. The magazine states, "This delicious stuffing is similar to a savory bread pudding." Bake it along side rather than inside, the bird.
- 2 tablespoons vegetable oil
- 1 lb spicy bulk pork sausage
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced peeled cored apple
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley
- 2 teaspoons minced fresh sage
- 1 bay leaf
- 8 cups French bread, 1 inch cubes with crusts (from 1 lb loaf)
- 1 cup whole milk
- 1 cup low-fat chicken broth
- 2 tablespoons butter, melted
- 3 large eggs, beaten to blend
- Heat oil in heavy large skillet over medium heat.
- Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
- Using slotted spoon, transfer sausage to large bowl.
- Add celery and next 6 ingredients to drippings in skillet.
- Sauté over medium heat until vegetables are soft, about 5 minutes.
- Discard bay leaf.
- Add mixture to sausage.
- (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
- Butter 13x9x2-inch glass baking dish.
- Add bread to sausage mixture.
- Whisk milk, broth, and butter in bowl to blend.
- Mix into stuffing; season stuffing with salt and pepper.
- Mix in eggs; transfer to prepared dish.
- Bake uncovered until cooked through and brown, about 50 minutes.
this stuffing was so great! being a vegetarian i did make some obvious substitutions: veg sausage and veg broth. mmmmm... my taste buds thank you.
Kind of mild, my sausage was spicy enough to make up for it though and it turned out fine.
Bev, I thought the flavors were really great, and I like the salty sausage and sweet apple combo. I think in the future I'd make it without the custard base because I like a dryer stuffing. Thanks for posting!