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Sausage and Apple Dressing

Updated February 23, 2016
(1 Votes)

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Fragrant with sage, this is a tasty side dish for any poultry.

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.

Makes4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time40 min

Cooking Time - Text40

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseside dish, starch

Moodblue

Taste and Texturefruity, meaty, savory

Type of Dishstuffing

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

Instructions

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.

Stir in the shallots and sage. Add the sausage and apple and season with salt and pepper. Mix until well combined.

Oil an 11 × 8in (28 × 20cm) baking dish. Spoon the stuffing mixture into the dish. Bake 30 minutes, or until the top is browned.

Garnish with the sage leaves and cranberries. Serve hot, from the dish.

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