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Sausage & Apple Stuffing

I have a confession, I have never been a fan of stuffing.  My holiday plate was always void of one of the most noted Thanksgiving side dishes.  It could have been that the only stuffing I had known was the (GASP!) boxed kind, or that I really don’t care for bread. (I know – I am strange).  However, all that has now changed, and I proclaim I am a stuffing lover – that is if it is prepared with fresh harvest apples, spicy Italian sausage and cranberries. And this is not a bland stuffing side dish my friends, this is your entire meal, exploding with flavor, ready to be eaten!

Sausage & Apple Stuffing

Author/Source:

lisa @ Onceamonthmom.com

Ingredients:

  • 1 loaf whole wheat bread, crusts cut off and cut into chunks
  • 1 pound Italian sausage
  • 2 Tablespoons olive oil
  • 1.34 cups celery, diced
  • 2.67 cups onions, diced
  • 1 Tablespoons seasoned salt
  • 1.5 teaspoons sage
  • 1 teaspoon parsley
  • 1 cup apples, diced
  • 0.5 cups dried cranberries
  • 1 cup chicken broth

Directions:

Preheat oven to 350F.  Spread wheat bread chunks in a single layer on a baking sheet.  Bake just until evenly toasted.  Meanwhile, in a large skillet heat olive oil over medium heat, add sausage, onions, celery, seasoned salt, sage and parsley and cook thoroughly.  Add cranberries and apples and continue to cook for 5 more minutes.  When bread has toasted, transfer to a large bowl.  Turn oven up to 400F.  To large bowl add sausage mixture and chicken broth, stirring to combine.  Divide mixture between 2 8×8 baking pans and cover with foil.  Bake 20 minutes covered. Remove foil and bake an additional 15 minutes. 

Freezing Directions:

Preheat oven to 350F.  Spread wheat bread chunks in a single layer on a baking sheet.  Bake just until evenly toasted.  Meanwhile, in a large skillet heat olive oil over medium heat, add sausage, onions, celery, seasoned salt, sage and parsley and cook thoroughly.  Add cranberries and apples and continue to cook for 5 more minutes.  When bread has toasted, transfer to a large bowl.   Add sausage mixture and chicken broth, stirring to combine.  Divide mixture between 2 8×8 baking pans and cover with foil.  Label and freeze.  To serve:  Thaw.  Preheat oven to 400F.  Bake covered with foil for 20 minutes.  Uncover and bake an additional 15 minutes.  

Servings: 6

 

**conversion chart image provided by Erik Spiekermann

5 Responses to “Sausage & Apple Stuffing”

  1. [...] Stuffing: Sausage & Apple Stuffing.  Possibly my favorite part of Thanksgiving dinner is the [...]

  2. Tricia K says:

    If I want to make these tomorrow (Wednesday) for Friday…can I just refrigerate them instead of freezing?

    • Katie says:

      Hi Tricia! Yes you could but my only concern is that it might get a little soggy. I think if you do it late Wednesday night or even Thursday morning to serve on Friday it could help prevent some of that. Or you could bake it completely and then reheat on Friday. Enjoy!

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