Sweet morning sausage and apple stuffing
1 loaf unsliced white bread
1 teaspoon dried rosemary
1 tablespoon dried sage
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1/2 pound bulk breakfast sausage 1 / 4 cup rough-chopped celery
1/4 cup rough-chopped onions
1 medium apples (McIntosh recommended), peeled, cored and quartered
1/4 cup (2 ounces) butter
2 cups chicken broth
Makes 12 servings.
Two days before serving, let loaf of bread sit out uncovered overnight. The next day, trim off the crust and cut it into 1/4-inch cubes. Spread the cubes in a single layer on a baking pan with sides. Sprinkle with the rosemary and sage and let sit out overnight again. Alternatively you can cut the bread, place on baking sheets with sides and place in a 300-degree oven until dry, let cool and then add the rosemary and sage.
On day of serving, preheat oven to 325 degrees. Crumble the sausage into a skillet over medium heat and cook, breaking it up, until browned. Drain off the fat and place the sausage in a bowl. Set the pan aside.
Place the celery and onions in a food processor fitted with the metal blade and chop to medium texture. Remove to a bowl. Add the apples to the food processor and chop to medium texture.
In the same skillet you cooked the sausage, melt the butter over medium heat. Add the celery mixture and cook until translucent. Add the apples and cook until soft. Add to the sausage mixture in the bowl. Add the dried bread cubes. Toss to combine. Add chicken broth and mix to moisten.
Place in a buttered 7-by-11-inch baking dish, cover with foil and bake 1 hour and 25 minutes. If you want it crisp on top, remove foil during last 25 minutes of baking. Remove from oven and let sit 10 to 15 minutes before serving.
Nutritional information per serving: 211 calories, 44 percent calories from fat, 10 grams total fat, 4 grams saturated fat, 22 milligrams cholesterol, 22 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 20 grams net carbs, 6 grams protein, 494 milligrams sodium.