Maple Apple & Sausage Stuffing

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Maple Apple & Sausage Stuffing
1-1/2 French Bread loaves day-old Fresh Service Bakery
2 (8- oz.) packages Farmer John Maple Links Skinless
1/4 cup butter
2 Medium onions coarsely chopped
2 Large red cooking apples cored and diced
1-1/2 cups celery coarsely chopped
2 cups apple cider
1 (14.5- oz.) can Swanson Chicken Broth
2 tbsp. fresh rosemary chopped
1 tbsp. fresh sage chopped
1/2 cup Nob Hill Trading Co. Almonds Sliced
Prep time: 30 minutes (plus overnight stand time)

Cook time: 1-1/2 hours total

Cut bread into 1 1/2-inch chunks and lay on baking sheets overnight to dry. Preheat oven to 350°F. Brown sausage in a large skillet, breaking meat up with the back of a spoon to crumble. Drain excess fat and melt butter in the same skillet. Add onions and cook for 5 minutes. Add apples and celery and cook for 5 minutes more, stirring frequently. Place stale bread and vegetable mixture in a large mixing bowl. Slowly pour cider and broth over bread, stirring to evenly coat with liquid. Stir in herbs. Lightly butter a deep 13-by-9-inch casserole. Transfer mixture to dish and sprinkle with almonds. Bake for 1 hour or until internal temperature reaches 165°F.

Makes 10 to 12 servings.
Nutritional Information:
414 calories, 12 g protein, 20 g fat, 47 g carbohydrate, 4 g fiber, 38 mg cholesterol, 943 mg sodium (based on 11 servings).


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