Sourdough Stuffing with Sage Sausage and Apples

Sourdough Stuffing with Sage Sausage and Apples is a side dish that serves 8. For $2.06 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 427 calories, 16g of protein, and 22g of fat. 9 people have made this recipe and would make it again. It is brought to you by Foodista. If you have sausage, butter, portabello mushrooms, and a few other ingredients on hand, you can make it. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 51%, this dish is good. Similar recipes include Sourdough Stuffing with Mushrooms, Apples, & Sage, Sourdough Stuffing with Sausage, Apples, and Golden Raisins, and Chantrelle Sage Sourdough Stuffing.

Servings: 8

 

Ingredients:

1 lb of sausage

4 Tbsp. butter, divided

4 shallots, sliced

2 cloves garlic, minced

2 celery stalks, diced

1 apple, peeled, cored and diced

1 cup portabello mushrooms, diced

2 Tbsp. fresh thyme

3 Tbsp. fresh sage, minced

¼ cup dry white wine

1 loaf whole wheat sourdough bread, stale and diced into 1 inch cubes

3 cups chicken broth

salt and pepper to taste

Equipment:

frying pan

bowl

casserole dish

aluminum foil

Cooking instruction summary:

In a large skillet over medium heat, cook sausage until no longer pink; about 10 minutes. Drain fat and set aside. In the same skillet melt 1 tablespoon of butter. Add shallots, garlic, celery, apple and mushrooms and saut until tender. Sprinkle with thyme and sage. Pour white wine over vegetables and de-glaze the pan. Saut for another 2 minutes to cook off the alcohol. In a large bowl, combine sausage, vegetable mixture, 2 tablespoons of butter, and bread. Pour chicken broth over stuffing, stirring well to evenly coat the bread pieces. You want the bread to be moist but not soggy. Place stuffing in a 913 inch casserole dish and cover with foil. Bake for 20 minutes and remove foil. Dot the top with remaining 1 tablespoon of butter and bake uncovered for an additional 10 minutes until the top has browned. Serve immediately

 

Step by step:


1. In a large skillet over medium heat, cook sausage until no longer pink; about 10 minutes.

2. Drain fat and set aside.

3. In the same skillet melt 1 tablespoon of butter.

4. Add shallots, garlic, celery, apple and mushrooms and saut until tender. Sprinkle with thyme and sage.

5. Pour white wine over vegetables and de-glaze the pan. Saut for another 2 minutes to cook off the alcohol.

6. In a large bowl, combine sausage, vegetable mixture, 2 tablespoons of butter, and bread.

7. Pour chicken broth over stuffing, stirring well to evenly coat the bread pieces. You want the bread to be moist but not soggy.

8. Place stuffing in a 913 inch casserole dish and cover with foil.

9. Bake for 20 minutes and remove foil.

10. Dot the top with remaining 1 tablespoon of butter and bake uncovered for an additional 10 minutes until the top has browned.

11. Serve immediately


Nutrition Information:

Quickview
426k Calories
16g Protein
22g Total Fat
39g Carbs
11% Health Score
Limit These
Calories
426k
21%

Fat
22g
34%

  Saturated Fat
9g
56%

Carbohydrates
39g
13%

  Sugar
5g
6%

Cholesterol
56mg
19%

Sodium
1052mg
46%

Alcohol
0.77g
4%

Get Enough Of These
Protein
16g
33%

Copper
7mg
351%

Manganese
0.67mg
33%

Vitamin B3
6mg
32%

Vitamin B1
0.43mg
29%

Selenium
17µg
25%

Folate
93µg
23%

Iron
3mg
20%

Phosphorus
181mg
18%

Vitamin B2
0.28mg
16%

Vitamin B6
0.32mg
16%

Vitamin C
11mg
14%

Zinc
2mg
14%

Potassium
421mg
12%

Fiber
2g
12%

Magnesium
36mg
9%

Vitamin B12
0.53µg
9%

Vitamin B5
0.78mg
8%

Calcium
67mg
7%

Vitamin A
322IU
6%

Vitamin D
0.88µg
6%

Vitamin E
0.43mg
3%

Vitamin K
2µg
2%

covered percent of daily need
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