Info
- Course: Side Dish, Starch
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 11 Times
Can be made ahead of time.
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Sausage and Apple Dressing
Cookbook
Fragrant with sage, this is a tasty side dish for any poultry.
Yield : Makes 4 servings
Prep Time : 10 mins
Cooking Time : 40 mins
Ingredients
- 2 slices day-old white or whole wheat bread, crusts removed
- ¼ cup chicken stock or milk
- 1 large egg, lightly beaten
- 2 shallots, finely chopped
- 1 tbsp chopped sage, plus whole leaves to garnish
- 1 lb (450g) bulk pork sausage
- 1 Granny Smith apple, peeled and shredded
- Salt and freshly ground black pepper
- A few whole cranberries, to garnish
Directions
1. Preheat the oven to 350°F (180°C). Cut the bread into ½ in (13mm) pieces. Place in a mixing bowl, sprinkle with the stock, and let stand 5 minutes, until softened. Mash the soaked bread with a fork, then stir in the beaten egg.
2. Stir in the shallots and sage. Add the sausage and apple and season with salt and pepper. Mix until well combined.
3. Oil an 11 × 8in (28 × 20cm) baking dish. Spoon the stuffing mixture into the dish. Bake 30 minutes, or until the top is browned.
4. Garnish with the sage leaves and cranberries. Serve hot, from the dish.
Notes
Prepare ahead:
The stuffing can be covered and refrigerated up to 1 day before baking
Good with any poultry.
Leftovers make great sandwich fillings, with cranberry sauce, tomato chutney, or mustard.
Freezing Information: freeze for up to 2 months.
© 2008 Dorling Kindersley
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving and using chicken stock.
Nutritional Information
Nutrients per serving
439 kcal
5 % daily value
7 % daily value
1 % daily value
452 mg
37 mg
22 g
6 g
2 g
16 g
135 mg
1134 mg
11 g
32 g
12 % daily value
