Sausage, Apple & Leek Stuffing

Name: Sausage, Apple & Leek Stuffing
Ingredients: 3/4 lb sausage, casing removed; 2 tablespoons unsalted butter; 3 leeks, trimmed, washed & cut in 1/2-inch moons; 2 celery ribs, finely chopped; 2 granny smith apples, cored, peeled & cut into 1/2-inch pieces; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; 8 cups cubed day-old white bread; 1 1/2 cups low sodium chicken broth; 1/2 cup half-and-half; 1/4 cup chopped parsley

12 ingredients

7 steps

Ingredients

3/4 lb sausage, casing removed
2 tablespoons unsalted butter
3 leeks, trimmed, washed & cut in 1/2-inch moons
2 celery ribs, finely chopped
2 granny smith apples, cored, peeled & cut into 1/2-inch pieces
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups cubed day-old white bread
1 1/2 cups low sodium chicken broth
1/2 cup half-and-half
1/4 cup chopped parsley

Directions

1

Heat oven to 350. Coat a 13x9 baking pan with nonstick spray.
2

Place a large nonstick skillet over medium-high heat. Removing casings from sausage and crumble into skillet. Cook 7 minutes or until no longer pink and remove to a bowl with slotted spoon.
3

Add 2 tbsp unsalted butter to skillet. Add leeks, celery, salt and pepper and cover. Cook until for about 10 minutes or until softened, stirring occasionally.
4

Stir in 2 apples, thyme, and another 1/4 tsp salt and pepper. Cook 5 minutes, stirring occasionally.
5

Add to sausage.
6

Stir in 8 cups of stale white bread, chicken broth, half and half, and parsley.
7

Pour mixture into pan and bake at 350 for 50 minutes or until lightly browned on top.