APPLE & SAUSAGE STUFFING
Best baked separately....
Serves 8 to 10
2 Tbsp vegetable oil
1 lb spicy pork bulk sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled cored apple
2 cloves garlic, minced
1 Tbsp chopped fresh parsley
2 tsp minced fresh sage
1 bay leaf
8 cups (1-inch cubes) French bread w/crusts
1 cup whole milk
1 cup canned low salt chicken broth
2 Tbsp butter, melted
3 large eggs, beaten to blend
Heat oil in heavy large skillet over medium heat. Add sausage; saute
until cooked through and brown, breaking into pieces with spoon, about 8
min. Using slotted spoon, transfer sausage to large bowl. Add celery and
next 6 ingredients to drippings in skillet. Saute over medium heat until
vegetables are soft, about 5 min. Discard bay leaf. Add mixture to
sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm
before continuing.)
Preheat oven to 350°. Butter 13x9x2-inch glass baking dish. Add bread
to sausage mixture. Whisk milk, broth and butter in bowl to blend. Mix
into stuffing; season with salt & pepper. Mix in eggs; transfer to
prepared dish. Bake uncovered until cooked through and brown, about 50
min.
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
¤..·´¨`»
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