Apple and Sage Stuffing

Bev's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 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

Directions:

1. Heat oil in heavy large skillet over medium heat.
2. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
3. Using slotted spoon, transfer sausage to large bowl.
4. Add celery and next 6 ingredients to drippings in skillet.
5. Sauté over medium heat until vegetables are soft, about 5 minutes.
6. Discard bay leaf.
7. Add mixture to sausage.
8. (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
9. Butter 13x9x2-inch glass baking dish.
10. Add bread to sausage mixture.
11. Whisk milk, broth, and butter in bowl to blend.
12. Mix into stuffing; season stuffing with salt and pepper.
13. Mix in eggs; transfer to prepared dish.
14. Bake uncovered until cooked through and brown, about 50 minutes.

Reviews

[hlkljgk]

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.

[Nyteglori]

Kind of mild, my sausage was spicy enough to make up for it though and it turned out fine.

[Heather U.]

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!