Summary

Sourdough Stuffing with Sage Sausage and Apples is a side dish that serves 8. One serving contains 427 calories, 16g of protein, and 22g of fat. For $2.06 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 9 people have made this recipe and would make it again. This recipe from Foodista requires sausage, butter, portabello mushrooms, and wine. From preparation to the plate, this recipe takes around around 45 minutes. It will be a hit at your Thanksgiving event. With a spoonacular score of 50%, 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.

Instructions

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

Ingredients

• 1 sausage
• 2 butter, divided
• 3 shallots, sliced
• 4 garlic, minced
• 5 celery stalks, diced
• 6 apple, peeled, cored and diced
• 7 portabello mushrooms, diced
• 8 fresh thyme
• 9 fresh sage, minced
• 10 dry white wine
• 11 whole wheat sourdough bread, stale and diced into 1 inch cubes
• 12 chicken broth
• 13 salt and pepper to taste

Directions

• 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.
• 5 Sprinkle with thyme and sage.
• 6 Pour white wine over vegetables and de-glaze the pan. Saut for another 2 minutes to cook off the alcohol.
• 7 In a large bowl, combine sausage, vegetable mixture, 2 tablespoons of butter, and bread.
• 8 Pour chicken broth over stuffing, stirring well to evenly coat the bread pieces. You want the bread to be moist but not soggy.
• 9 Place stuffing in a 913 inch casserole dish and cover with foil.
• 10 Bake for 20 minutes and remove foil.
• 11 Dot the top with remaining 1 tablespoon of butter and bake uncovered for an additional 10 minutes until the top has browned.
• 12 Serve immediately