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    Home / Appetizers / Apple Yeast, Sausages And Sage Stuffing

    Apple Yeast, Sausages And Sage Stuffing


    1 loaf of sourdough bread only, cut into 1/2-inch cubes (about 11 cups)
    Cake 1 tablespoon canola oil pressing
    3 stalks celery, chopped
    3 / 4 lb fresh sweet sausage pork or chicken, bulk or removed from envelopes
    4 Braeburn, Gala or other tart apples, cored and diced
    2 1 / 2 cups low-sodium chicken broth
    1 large onion, diced
    2 tablespoons butter
    Cup 1 / 3 fresh sage leaves, chopped
    1 / 2 teaspoon freshly
    3 / 4 teaspoon fine sea salt

    Preparation method

    Preheat oven to 300 ° F. Spread bread cubes on two baking sheets and bake until dry, but browned, about 15 minutes. Transfer to large bowl.

    Meanwhile, in a large skillet, heat oil over medium-high heat. Add the sausages and cook, breaking up pieces with spoon, until golden, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until Apple and vegetables are softened, 8 to 10 minutes more. Add to bread. Stir in broth, sage, salt and pepper.

    If you use the goods in Turkey, to cool completely before filling. If the separate kitchen, a hot oven to 350 ° F Bake in a buttered pan to brown and crisp on top, 50-60 minutes.

    Recipe terms for this post:

    jumbo stuffed shells

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