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Sausage and Apple Stuffing

  • 6 cups cubed white bread
  • 1 cup crumbled uncooked Italian sausage
  • 6 tablespoons unsalted butter
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced onion
  • 1 cup peeled, cored, diced apple
  • 1/2 cup chopped walnuts, toasted
  • 1 can reduced-sodium chicken broth, as needed
  • 1 cup hot water, as needed
  • 2 tablespoons finely chopped Italian or flat-leaf parsley
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, to taste
  • 1/2 teaspoon sage

Preheat oven to 300 degrees. Arrange bread cubes in even layer on baking sheets; bake 10 to 12 minutes or until slightly dry, but not browned. Transfer to large mixing bowl; set aside.

In skillet, saute sausage over medium heat 5 to 6 minutes or until cooked through; drain well on paper towels. In same skillet, melt butter over medium-high heat; cook and stir celery and onion until tender.

Add vegetables and sausage to bread cubes in bowl. Add apple and walnuts; toss to combine. If stuffing is too dry, add chicken broth and hot water as needed. Stuffing should be moist enough to hold together when lightly pressed, but not so wet that it packs tightly. Sprinkle with parsley; season with salt, pepper, and sage as desired.

Stuff turkey and bake according to turkey package directions. Or bake stuffing in a casserole dish at 350 degrees for 20 to 30 minutes. Yield: 16 servings

Monday, November 25, 2002

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