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Ingredients
Scale
- 10 cups (400g) cubed bread (whole wheat recommended)
- 2 tablespoons (28g) unsalted butter
- 1 medium onion, diced
- 3 stalks celery, thinly sliced (about 150g)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (about 100g) roughly chopped mushrooms
- 1 teaspoon dried thyme leaves (or leaves from about 3 stalks fresh thyme)
- 1 teaspoon dried sage (or about 2 tablespoons chopped fresh)
- 2 teaspoons dried parsley (or about 2 tablespoons chopped fresh)
- 1 pound (454g) uncooked mild Italian sausage
- 2 cups (240g) diced apples (about 2 medium apples)
- 2 and 1/4 cups (540ml) low-sodium chicken broth
- Optional: 2/3 cup (80g) dried cranberries
Instructions
- Preheat the oven to 300°F (149°C) and toast bread cubes until lightly browned and crisp.
- In a skillet, melt butter and sauté onion, celery, salt, and pepper for 4 minutes.
- Add mushrooms and herbs, cooking for an additional 3 minutes.
- Incorporate sausage and apples, cooking until sausage is nearly cooked through.
- Combine the sausage mixture with toasted bread, adding chicken broth and cranberries if using.
- Transfer to a greased baking dish and bake at 350°F (177°C) for 40-45 minutes until browned.
Notes
For extra flavor, consider mixing different types of bread.
Prepare uncooked stuffing in advance and refrigerate overnight for fresh baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 10
- Cholesterol: 35