Wednesday, November 14, 2018

Apple Walnut Sausage Stuffing

Make your stuffing ahead of time! It’s easy, quick, and flavorful with crumbled sausage, fresh herbs, and apples! SO GOOD!!! This recipe was adapted to make it IC friendly. From

Apple Walnut Sausage Stuffing


10 cups (1-inch) bread cubes*
1 tablespoon olive oil
1 pound mild ground pork sausage (without problem ingredients)
6 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced (if tolerated)
1 1/2 cups sliced celery
2 GALA or FUJI apples, chopped
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme leaves
1 cup toasted walnuts
1/2 cup finely chopped fresh parsley (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 1/2 cups chicken stock (without problem ingredients)


1. Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.

2. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.

3. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside.

4. Melt butter in the skillet. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in apples, sage and thyme until fragrant, about 1 minute.

5. In a large bowl, combine bread, sausage, apple mixture, walnuts and parsley; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.*

6. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 45 minutes.

7. Serve immediately.


*A mixture of breads that are IC friendly can be used, if desired. Or you can simply use 1 (16-ounce) loaf of your choice that is without any problem ingredients.

*This can be made 1 day ahead. Let cool; cover and chill.

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