Savory Herb and Sausage Stuffing with Tangy Granny Smith Apples
Prep: 40 minutes
Bake: 45 minutes
Using the Granny Smith apples gives more texture and flavor to this tasty sausage and herb stuffing. Plus, you make it in a casserole, so any time you're in the mood for stuffing, you can have it, turkey or not.
8 tbsp. butter (1 stick)
2 medium Granny Smith apples, coarsely chopped
3/4 lb. sweet Italian pork sausage, casing removed
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth
14 oz. (1 bag) Pepperidge Farm® Herb Seasoned Stuffing
16 oz. (about 2 cups) Pepperidge Farm® Whole Grain Seasoned Croutons
1/2 cup chopped fresh sage leaves
1 egg, beaten
Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the apples and cook for 5 minutes or until browned, stirring occasionally. Remove the apples from the skillet.
Heat 2 tablespoons butter in the skillet. Add the sausage, onion and celery and cook until the sausage is well browned, stirring often to separate meat. Stir in the broth and remaining butter and heat to a boil.
Stir the apples, stuffing, croutons, sage and egg in a large bowl. Add the sausage mixture and mix lightly. Spray a 3-quart shallow baking dish with vegetable cooking spray. Spoon the stuffing mixture into the baking dish. Cover the baking dish.
Bake at 350°F. for 45 minutes or until the stuffing mixture is hot.