Sausage & Apple Stuffing Bake
Created by KittenCal on November 16, 2011
- Servings: 8
- Prep Time: 45m
- Cook Time: 50m
- Recipe #2641
Ingredients
- 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)
How to Make
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Step 1: Set oven to 350 degrees F, then butter a 13 x 9-inch baking dish.
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Step 2: Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
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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.
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Step 4: Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
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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.
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Step 6: Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
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Step 7: Transfer mixture to the buttered cassserole dish.
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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).
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Step 9: Sprinkle with grated Parmesan cheese --- at this point you can cover and refrigerate up to 8 hours.
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Step 10: Bake uncovered for about 50 minutes or until cooked through and brown.
Nutritional Facts
- Serving Size: 1 (368.1 g)
- Calories 797.2
- Total Fat - 54.1 g
- Saturated Fat - 15.4 g
- Cholesterol - 207.8 mg
- Sodium - 1727.3 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 2.3 g
- Sugars - 4.5 g
- Protein - 45.7 g
- Calcium - 264.7 mg
- Iron - 4.8 mg
- Vitamin C - 8 mg
- Thiamin - 0.7 mg