Sourdough stuffing with sage sausage and apples

Name: Sourdough stuffing with sage sausage and apples
Total time: 45 min
Yield: 8 servings
Ingredients: 453.59 g sausage; 4 Tbsps butter; 4 shallot; 2 cloves garlic; 2 celery ribs; 1 apple; 86 ml portabella mushrooms; 2 Tbsps fresh thyme; 3 Tbsps sage leaves; 60 ml white wine; 1 loaf sourdough bread; 705 ml chicken broth; 8 servings salt and pepper

A delicious Sourdough Stuffing with Sage Sausage and Apples recipe that is perfect for Thanksgiving. It covers 18% of your daily requirements of vitamins and minerals.

Ingredients

sausage

453.59 g

butter

4 Tbsps

shallot

garlic

2 cloves

celery ribs

apple

portabella mushrooms

86 ml

fresh thyme

2 Tbsps

sage leaves

3 Tbsps

white wine

60 ml

sourdough bread

1 loaf

chicken broth

705 ml

salt and pepper

8 servings

Method

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

Nutrition:

418 kcal

Carbs

36 g

Fat

22 g

Protein

16 g

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