Prep 40 mins
Cook 50 mins
This is a delicious, moist, indulgent stuffing with a great combination of flavors. It came from the November 29, 2010 issue of Family Circle magazine.
- 3⁄4 lb sausage, casing removed
- 2 tablespoons unsalted butter
- 3 leeks, trimmed, washed & cut in 1/2-inch moons
- 2 celery ribs, finely chopped
- 2 granny smith apples, cored, peeled & cut into 1/2-inch pieces
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 cups cubed day-old white bread
- 1 1⁄2 cups low sodium chicken broth
- 1⁄2 cup half-and-half
- 1⁄4 cup chopped parsley
- Heat oven to 350. Coat a 13x9 baking pan with nonstick spray.
- Place a large nonstick skillet over medium-high heat. Removing casings from sausage and crumble into skillet. Cook 7 minutes or until no longer pink and remove to a bowl with slotted spoon.
- Add 2 tbsp unsalted butter to skillet. Add leeks, celery, salt and pepper and cover. Cook until for about 10 minutes or until softened, stirring occasionally.
- Stir in 2 apples, thyme, and another 1/4 tsp salt and pepper. Cook 5 minutes, stirring occasionally.
- Add to sausage.
- Stir in 8 cups of stale white bread, chicken broth, half and half, and parsley.
- Pour mixture into pan and bake at 350 for 50 minutes or until lightly browned on top.
I used this for dressing to serve with roasted chicken. So good. Loved the sausage in it.