Sausage Stuffing
Updated Nov. 11, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½pound ground sausage meat
- 2cups finely chopped onions
- 1teaspoon finely minced garlic
- 2apples, preferably Granny Smiths, about 1 pound
- 2cups bread slices cut into ½-inch cubes, toasted
- Salt to taste if desired
- Freshly ground pepper to taste
- 2teaspoons finely chopped leaf sage
- 1cup fresh or canned chicken broth
- ½cup finely chopped parsley
- 2tablespoons butter
- 1egg, well beaten
Nutritional analysis per serving (8 servings)
191 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 7 grams protein; 389 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put sausage in skillet and cook, breaking up any lumps, until the meat has lost its raw look.
- Step 2
Add onions and garlic and cook, stirring, until wilted.
- Step 3
Meanwhile, peel apples; remove and discard stems and cores. Cut apples into quarters. Cut apple quarters crosswise into very thin slices. There should be about 3 cups.
- Step 4
Add apples and stir. Add toasted bread cubes, salt and pepper. Add sage, broth and parsley. Cover and cook over low heat about 10 minutes. Add butter and egg and blend well. Remove from heat and keep warm.
Private Notes
Comments
where is the rice in this recipe?
Very tasty! I substituted Wild Rice for White Rice. I also added oregano, sage, thyme, Bay Leaf, and Garlic powder.
where is the rice in this recipe?
This needed some additional depth not provided by the sausages. Added soy sauce, black urfa chili, dijon mustard and apple brandy and bone broth then let it all soak before adding the bread crumbs and stock. Yum.
This is good, and very rich. For a little texture, next time I might add some water chestnuts and to cut the richness skip the finishing butter.