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id 447
Name Savory Herb and Sausage Stuffing with Tangy Granny Smith Apples
Main Dish Category Side Dish
Secondary Dish Category
Main Ingredient Stuffing Mix
Other Ingredient Chicken Broth
Number of People 10
List of Ingredients 5 T. butter

2 medium Granny Smith apples, coarsely chopped

3/4 lb. sweet Italian pork sausage, casing removed

1 large onion, finely chopped

2 stalks celery, chopped

4 cups chicken broth (or more if not desired moistness)

16 oz. herb seasoned stuffing

2 cups Pepperidge Farm seasoned croutons

1/2 cup fresh sage leaves, chopped
Description Coat a 3-quart casserole with 1 T. butter and set aside.



Cook and stir apples in 12" nonstick skillet over medium-high heat  for about 5 minutes or until browned.  Pour apples into large bowl and set aside.



Heat 2 T. butter in skillet over medium-high heat.  Add sausage, onion and celery.  Cook until well browned, stirring frequently to break up meat.  Add broth and remaining butter.  Heat to a boil.



Add stuffing, croutons,  and sage to apples.  Pour broth mixture over apple mixture and stir lightly to coat.  Season to taste and add broth if moistness is not as desired.



Spoon stuffing into prepared dish and cover. Or, serve as stuffed mushroom (see below).



Bake at 350 degrees for 45 minutes or until hot.
Time 30 minutes
Cooking Type Bake
Difficulty (1-5) 2
Notes

May serve in large mushroom caps as an appetizer or side dish.



Saute large mushroom caps in butter and then fill with desired amount of stuffing.  Bake at 350 degrees for about 30 minutes, checking after 20 minutes.
Origin Pepperidge Farm
Image