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Sausage & Apple Stuffing Bake

Here's how you make Sausage & Apple Stuffing Bake
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  • Servings: 8
  • Prep: 45m
  • Cook: 50m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1/3 cup oil
  • 1/3 cup butter ( can use less butter)
  • 1 1/2 pounds bulk pork sausage ( casings removed)
  • 2 medium onions, chopped
  • 6 garlic cloves, minced (or to taste)
  • 2 large celery ribs, diced
  • 2 cups sliced fresh mushrooms (or can use 1 or 2 cans, drained)
  • 2 -3 medium apples, peeled, cored and chopped ( use Granny Smith for this)
  • 3 tablespoons chopped fresh parsley ( can use more)
  • 1 teaspoon dried sage
  • 1 -2 teaspoon poultry seasoning (or to taste)
  • Seasoned salt & freshly ground black pepper ( to taste)
  • 8 cups French bread ( leave the crusts on, and cut into about 3/4-inch cubes)
  • 1 cup half-and-half cream or 1 cup full-fat milk
  • 1 1/2 cups good-quality canned chicken broth
  • 1/4 cup butter, melted ( or to taste)
  • 3 large eggs, slightly beaten
  • 1/3 cup grated parmesan cheese ( or to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Set oven to 350 degrees F, then butter a 13 x 9-inch baking dish.

  • Step 2: Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.

  • Step 3: Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes)season with seasoned salt and pepper to taste.

  • Step 4: Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.

  • Step 5: In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.

  • Step 6: Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).

  • Step 7: Transfer mixture to the buttered cassserole dish.

  • Step 8: Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).

  • Step 9: Sprinkle with grated Parmesan cheese --- at this point you can cover and refrigerate up to 8 hours.

  • Step 10: Bake uncovered for about 50 minutes or until cooked through and brown.

We hope you enjoy this recipe!

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