Apple, Sausage & Parsnip Stuffing With Fresh Sage Recipe

Name: Apple, Sausage & Parsnip Stuffing With Fresh Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pound Sliced Sourdough Bread With Crusts, Cubed; 1/2 pounds Sweet Italian Sausages, Casings Removed; 1/2 pounds Hot Italian Sausages, Casings Removed; 3 cups White Onions, Chopped; 1 cup Celery, Chopped; 3/4 cups (1 1/2 Stick) Of Unsalted Butter, Divided; 1-1/2 pound Pippin Or Granny Smith Apples, Peeled, Cored, Cubed; 3/4 pounds Parsnips, Peeled, Cubed; 1/2 cups Fresh Sage, Chopped; 1/2 cups Low Sodium Chicken Stock

Servings: persons

1-1/2 pound Sliced Sourdough Bread With Crusts, Cubed
1/2 pounds Sweet Italian Sausages, Casings Removed
1/2 pounds Hot Italian Sausages, Casings Removed
3 cups White Onions, Chopped
1 cup Celery, Chopped
3/4 cups (1 1/2 Stick) Of Unsalted Butter, Divided
1-1/2 pound Pippin Or Granny Smith Apples, Peeled, Cored, Cubed
3/4 pounds Parsnips, Peeled, Cubed
1/2 cups Fresh Sage, Chopped
1/2 cups Low Sodium Chicken Stock

1
Preheat oven to 325u00b0F. Bake bread cubes on a large rimmed baking sheet until lightly toasted, about 20 minutes.
2
Saute sausages in a very large skillet over medium-high heat until cooked through, breaking into pieces with a spoon, about 15 minutes. Using a slotted spoon, transfer to a large bowl; add bread.
3
Add onions and celery to the same skillet and saute until golden brown, about 10 minutes. Transfer to the bowl with the bread. Melt 1/4 cup butter in the same skillet over medium-high heat. Add apples and saute until tender, about 8 minutes. Mix apples into stuffing. Melt 1/4 cup butter in the same skillet over medium-high heat. Add parsnips and saute until golden, about 10 minutes. Mix into the stuffing. Melt 1/4 cup butter in same skillet. Add sage and saute until dark green, about 2 minutes. Mix sage and butter into the stuffing. Season with salt and pepper.
4
Butter a 12x8x2-inch glass baking dish. Transfer stuffing to the prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (This can be prepared 4 hours ahead. Cover and refrigerate.)
5
Preheat oven to 350u00b0F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.
6
(Recipe adapted from Bon Appetit, November 2005.)

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 pound Sliced Sourdough Bread With Crusts, Cubed, 1/2 pounds Sweet Italian Sausages, Casings Removed, 1/2 pounds Hot Italian Sausages, Casings Removed, 3 cups White Onions, Chopped, and more.

Yes, Apple, Sausage & Parsnip Stuffing With Fresh Sage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apple, Sausage & Parsnip Stuffing With Fresh Sage

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