I would imagine it seems a little silly to be serving stuffing so soon after the holidays but I for one never seem to get enough of it. This particular recipe from Real Simple is going on my list for a regular rotation. It's that good!
Full of sausage, beautiful red Rome apples, dried fruit, and sage, the bread component is actually frozen parmesan garlic bread - something I don't usually purchase. It means this side dish is incredibly easy to put together and can even be accomplished ahead of time. How great is that? Believe you me, it put the boots to the packaged stuffing that cooks on top of the stove and was a great change from the usual potatoes or corn - not that one can have too much of either mind you.
While we had our Apple Sausage Stuffing with some turkey meatloaf, it would be great with pork, duck or even goose - if you're in to such a fowl fowl. Next time I may even add some pecans for more crunch! Try it sometime and let me know what you think. We thought it was the hit of last night's dinner!
Apple Sausage Stuffing (adapted from Real Simple)
1/2 pound Italian Sausage (I used hot, casings removed)
2 medium Rome apples, unpeeled, cored and diced
2 ounces dried apricots, snipped
2 ounces dried cranberries
1 teaspoon dried sage
1/4 teaspoon ground nutmeg
1 – 10 ounce package frozen Parmesan garlic bread (like Pepperidge Farms)
1/2 cup chicken stock
Thaw bread and cut into half inch cubes. Place in a large bowl and set aside. Cook sausage in a large skillet, crumbling as it cooks until it starts to brown. Add apples and cook stirring from time to time until apples are tender (about 5 minutes). Add dried fruit, sage and nutmeg. Toss with bread cubes and add chicken stock to moisten. Transfer to a lightly buttered casserole dish. (May be refrigerated overnight at this point). Bake at 350 for 35 to 40 minutes or until top is golden brown. Serves 6.
Note: A sage sausage like Jimmy Dean’s would be wonderful as well, or sweet Italian sausage if you don’t like extra spices. Download Apple Sausage Stuffing