How to Make Sausage and Apple Stuffing

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

Things You'll Need

  • 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
  • Groceries
  • Mixing Spoons
  • Serving Bowls
  • Skillets
  • Slotted Spoons

Instructions

  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.

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