Ingredients Jump to Instructions ↓

  1. 12 ounce(s) pork-sausage meat

  2. 2 medium Granny Smith apples , peeled, cored, and diced

  3. 5 teaspoon(s) coarsely ground black pepper

  4. 1/2 teaspoon(s) dried thyme

  5. 6 tablespoon(s) margarine or butter

  6. 2 stalk(s) celery , diced 1 jumbo onion , (12 ounces) diced 2 large carrots , shredded 1 can(s) (14 1/2 ounces) chicken broth

  7. 1/2 cup(s) loosely packed fresh parsley leaves , chopped 1 1/2 loaf(s) (16 ounces each ) firm white bread , sliced, cut into 3/4-inch cubes, and lightly toasted (see note)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. In 12-inch skillet, cook sausage meat over medium-high heat 8 minutes or until lightly browned, stirring and breaking up sausage with side of spoon. Add apples, pepper, and thyme, and cook 5 minutes longer, stirring occasionally and scraping up browned bits. Spoon sausage mixture and any drippings into large bowl, set aside.

  2. In same skillet, melt margarine or butter over medium-high heat. Add celery and onion, and cook 10 minutes or until lightly browned, stirring occasionally. Add carrots and cook 5 minutes longer. Stir in chicken broth, parsley, and 1/4 cup water; heat to boiling. Spoon vegetable mixture and bread cubes into bowl with sausage mixture, toss to mix well.

  3. Spoon stuffing mixture into 13- by 9-inch glass baking dish, cover with foil and bake 45 minutes or until heated through.


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