• 10servings
  • 90minutes
  • 369calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large loaf ciabatta bread (1 lb), cut into 1-inch cubes (8 cups)

  2. 1 lb bulk maple-flavored pork sausage

  3. 1/4 cup butter or margarine

  4. 1 1/2 cups chopped onions

  5. 1 1/2 cups chopped peeled apples

  6. 1 cup chopped celery

  7. 2 tablespoons chopped fresh parsley

  8. 1 tablespoon chopped fresh sage leaves

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon coarse ground black pepper

  11. 2 to 2 1/2 cups Progresso® chicken broth (from 32-oz carton)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

  2. On ungreased large cookie sheet, place bread cubes in single layer. Bake 20 minutes, stirring occasionally, until dry and lightly golden. Cool 15 minutes.

  3. Meanwhile, in 12-inch skillet, cook sausage over medium heat 6 to 8 minutes or until no longer pink. With slotted spoon, remove sausage. Add 2 tablespoons of the butter to drippings in skillet. Add onions, apples and celery; cook 15 minutes, stirring occasionally, until tender. Remove from heat.

  4. In large bowl, toss apple mixture, parsley, sage, salt, pepper, sausage and bread cubes. Mix in 2 cups broth; add 1/2 cup more broth if mixture looks dry. Spoon stuffing into baking dish. Dot with remaining 2 tablespoons butter.

  5. Bake uncovered 40 to 45 minutes or until golden.


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