Sausage, Apple & Leek Stuffing - cooking recipe

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
Preparation
    Heat oven to 350. Coat a 13x9 baking pan with nonstick spray.
    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.
    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.
    Stir in 2 apples, thyme, and another 1/4 tsp salt and pepper. Cook 5 minutes, stirring occasionally.
    Add to sausage.
    Stir in 8 cups of stale white bread, chicken broth, half and half, and parsley.
    Pour mixture into pan and bake at 350 for 50 minutes or until lightly browned on top.

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