Ingredients
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2 tablespoons vegetable oil
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1 lb bulk spicy pork sausage
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1 cup celery, diced
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1 cup onion, diced
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2 garlic cloves, minced
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1 tablespoon fresh parsley, chopped
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2 teaspoons fresh sage, chopped
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1 bay leaf
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8 cups French bread cubes
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1 cup milk
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1 cup chicken stock
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3 large eggs, beaten to blend
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2 tablespoons butter, melted
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salt and pepper
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1 cup apple, cored, diced
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add sausage and sauté until cooked through and brown, cutting into small pieces with a spatula as it cooks. Transfer the cooked sausage to a bowl.
- Place the celery, onion, apple, garlic, and herbs in the skillet, and sauté over medium heat for 5 minutes. Add the sautéed mixture and the french bread cubes to the sausage.
- In a separate blow, whisk together the milk, broth, eggs and butter. Pour into bowl with stuffing mixture. Gently fold milk mixture into the stuffing mix. Season with salt and pepper. Transfer the stuffing to the greased baking dish. Bake uncovered until cooked through and brown, about 25 minutes.