Apple and Italian Sausage Stuffing
This stuffing is cooked outside of the meat and makes a nice accompaniment to roasted turkey, chicken or pork. If preferred, stuffing can be cooked inside the bird.
Makes 8 Servings
2 Tbsp canola oil (30 mL)
1 1/2 cups onion, finely chopped (325 mL)
2 cloves garlic, minced
2 stalks celery, finely chopped
1 baguette (ideally multigrain), diced (equal to about 8 cups cubes)
1 lb Italian sausage, cooked and crumbled (500 g)
1 tsp salt (5 mL)
2 tsp dried parsley flakes (10 mL)
1 tsp thyme (5 mL)
4 apples, peeled and diced
1/2 cup chicken stock (125 mL)
1. In large saucepan, heat oil over medium heat. Add onions, garlic and celery and sauté until soft - about 5 minutes. Remove from heat and set aside.
2. In very large bowl, combine bread cubes and sausage. Add cooked onion mixture, salt, parsley and thyme.
3. Heat apples in saucepan until warmed - about 3 minutes.
4. Add apples to bread mixture and toss well to combine.
5. Lightly oil a large casserole dish and fill with stuffing. Drizzle with the chicken stock.
6. Bake in 375° F (220° C) oven for 35-45 minutes or until golden and just slightly crisp.
Per serving:
Calories: 391
Carbohydrate: 33.5 g (35%)
Protein: 16.7 g (17%)
Fat: 21 g (48%)
Fibre: 2.8 g