Penn Herb Wellness Guide
Sourdough Stuffing with Sage Sausage and Apples
Kris Mullen
Fresh herbs give this stuffing a more robust flavor, while the shallots, apples, and celery get caramelized in a white wine glaze.
Ingredients
- 1 lb turkey sage breakfast sausage
- 4 Tbs butter, divided
- 4 shallots, sliced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 1 apple, peeled, cored and diced
- 1 cup portabella mushrooms, diced
- 2 Tbs fresh thyme
- 3 Tbs fresh sage, minced
- 1/4 cup dry white wine
- 1 loaf whole wheat sourdough bread, stale and diced into 1 inch cubes
- 3 cups chicken broth
- Salt and pepper to taste
Directions
- In a large skillet over medium heat, cook sausage until no longer pink; about 10 minutes. Drain fat and set aside.
- In the same skillet melt 1 tablespoon of butter. Add shallots, garlic, celery, apple and mushrooms and saut until tender. Sprinkle with thyme and sage.
- Pour white wine over vegetables and deglaze the pan. Saut for another 2 minutes to cook off the alcohol.
- In a large bowl, combine sausage, vegetable mixture, 2 tablespoons of butter, and bread. Pour chicken broth over stuffing, stirring well to evenly coat the bread pieces. You want the bread to be moist but not soggy.
- Place stuffing in a 913 inch casserole dish and cover with foil. Bake for 20 minutes and remove foil.
- Dot the top with the remaining tablespoon of butter and bake uncovered for an additional 10 minutes until the top has browned.
- Serve immediately.
Nutrition Facts
Calories 435
Calories from Fat 91 (21%)
(16%)Total Fat 10g
(21%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(18%)Cholesterol 53mg
(24%)Sodium 576mg
(32%)Potassium 1133mg
Total Carbohydrate 64g
(13%)Dietary Fiber 3g
Sugars 3g
Sugar Alcohols 0g
(49%)Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.