Sourdough Stuffing with Sage Sausage and Apples
Sourdough Stuffing with Sage Sausage and Apples is a side dish that serves 8. For $2.06 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 427 calories, 16g of protein, and 22g of fat. 9 people have made this recipe and would make it again. It is brought to you by Foodista. If you have sausage, butter, portabello mushrooms, and a few other ingredients on hand, you can make it. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 51%, this dish is good. Similar recipes include Sourdough Stuffing with Mushrooms, Apples, & Sage, Sourdough Stuffing with Sausage, Apples, and Golden Raisins, and Chantrelle Sage Sourdough Stuffing.
Servings: 8
Ingredients:
1 lb of sausage
4 Tbsp. butter, divided
4 shallots, sliced
2 cloves garlic, minced
2 celery stalks, diced
1 apple, peeled, cored and diced
1 cup portabello mushrooms, diced
2 Tbsp. fresh thyme
3 Tbsp. fresh sage, minced
¼ cup dry white wine
1 loaf whole wheat sourdough bread, stale and diced into 1 inch cubes
3 cups chicken broth
salt and pepper to taste
Equipment:
frying pan
bowl
casserole dish
aluminum foil
Cooking instruction summary:
In a large skillet over medium heat, cook sausage until no longer pink; about 10 minutes. Drain fat and set aside. In the same skillet melt 1 tablespoon of butter. Add shallots, garlic, celery, apple and mushrooms and saut until tender. Sprinkle with thyme and sage. Pour white wine over vegetables and de-glaze the pan. Saut for another 2 minutes to cook off the alcohol. In a large bowl, combine sausage, vegetable mixture, 2 tablespoons of butter, and bread. Pour chicken broth over stuffing, stirring well to evenly coat the bread pieces. You want the bread to be moist but not soggy. Place stuffing in a 913 inch casserole dish and cover with foil. Bake for 20 minutes and remove foil. Dot the top with remaining 1 tablespoon of butter and bake uncovered for an additional 10 minutes until the top has browned. Serve immediately
Step by step:
1. In a large skillet over medium heat, cook sausage until no longer pink; about 10 minutes.
2. Drain fat and set aside.
3. In the same skillet melt 1 tablespoon of butter.
4. Add shallots, garlic, celery, apple and mushrooms and saut until tender. Sprinkle with thyme and sage.
5. Pour white wine over vegetables and de-glaze the pan. Saut for another 2 minutes to cook off the alcohol.
6. In a large bowl, combine sausage, vegetable mixture, 2 tablespoons of butter, and bread.
7. Pour chicken broth over stuffing, stirring well to evenly coat the bread pieces. You want the bread to be moist but not soggy.
8. Place stuffing in a 913 inch casserole dish and cover with foil.
9. Bake for 20 minutes and remove foil.
10. Dot the top with remaining 1 tablespoon of butter and bake uncovered for an additional 10 minutes until the top has browned.
11. Serve immediately
Nutrition Information:
covered percent of daily need
