Ingredients
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1 cup diced onion
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2 tablespoons vegetable oil
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1 lb spicy bulk pork sausage
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1 cup diced celery
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1 tablespoon chopped fresh parsley
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2 teaspoons minced fresh sage
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1 bay leaf
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8 cups French bread, 1 inch cubes with crusts (from 1 lb loaf)
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1 cup whole milk
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1 cup low-fat chicken broth
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2 tablespoons butter, melted
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3 large eggs, beaten to blend
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1 garlic clove, minced
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1 cup diced peeled cored apple
Instructions
- Heat oil in heavy large skillet over medium heat.
- Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
- Using slotted spoon, transfer sausage to large bowl.
- Add celery and next 6 ingredients to drippings in skillet.
- Sauté over medium heat until vegetables are soft, about 5 minutes.
- Discard bay leaf.
- Add mixture to sausage.
- (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
- Butter 13x9x2-inch glass baking dish.
- Add bread to sausage mixture.
- Whisk milk, broth, and butter in bowl to blend.
- Mix into stuffing; season stuffing with salt and pepper.
- Mix in eggs; transfer to prepared dish.
- Bake uncovered until cooked through and brown, about 50 minutes.