How to Make Sausage and Apple Stuffing

Fresh sage makes this hearty dish a special addition to your holiday table. Yields about 10 cups.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Groceries
• Mixing Spoons
• Serving Bowls
• Skillets
• Slotted Spoons
• 1 lb. sausage (preferably pork)
• 8 slices wheat bread - dried and broken into small pieces
• 3 ribs chopped celery
• 1 large red onion, chopped
• 3 tbsp. minced sage
• 1/2 tsp. caraway seeds
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 tart cooking apples - peeled, cored and cubed
• 1/2 cup toasted and coarsely chopped walnuts
• 1/4 lb. unsalted butter, unsalted
• 2 large eggs lightly beaten
• chicken broth
• 1/2 c. half-and-half

1. Heat a large skillet over medium-high heat and add sausage. Cook sausage, breaking it up with a wooden spoon, until the sausage is no longer pink.
2. Remove the sausage with a slotted spoon and drain on paper towels.
3. Mix sausage, bread, celery, onion, sage, caraway seeds, salt, pepper, apples and walnuts in a large mixing bowl.
4. Pour melted butter and eggs over the mixture and toss gently.
5. Add the half-and-half slowly until mixture is very moist. You may not need to the half-and-half.
6. Use this mixture to stuff poultry or bake it, covered, in a 350-degree F oven for 45 minutes or until hot.

Tips & Warnings

• For a lower-calorie version (though only modestly so), you can substitute chicken broth for the half-and-half.
• Dry the bread cubes by leaving them out overnight or baking them in a 350-degree F oven for 20-30 minutes.