Rye Bread Sausage and Apple Stuffing
A flavorful stuffing dish for any meal.
Servings 12 people
- 1 lb white Jewish rye cubed
- 1/2 lb dark Jewish rye cubed
- 1 pound sage sausage
- 2 Granny Smith apples peeled cored and diced
- 3 stalks of celery diced
- 1/2 onion
- 1/2 cup butter
- 4 cloves garlic
- 3 cups broth
- 2 tsp dried thyme
- 2 tsp salt
- 1 tsp fresh cracked pepper
Cut bread into 1inch cubes - toss bread cubes in a large bowl.
In a skillet, cook and crumble sausage until cooked thru. Place on paper towels to drain.
In same skillet, add onion, apples, celery, garlic and butter.
Saute until apples and vegetables are tender.
Add the onion mixture and sausage to bread.
Mix in seasonings
Add broth to moisten
Cover with foil and refrigerate until ready to bake.
Stuff turkey just before baking.
Bake any additional stuffing separately in a greased 2 quart casserole dish.
To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.
Serving: 10g | Calories: 369kcal | Carbohydrates: 32.9g | Protein: 13.6g | Fat: 20.6g | Saturated Fat: 8.4g | Cholesterol: 52mg | Sodium: 1269mg | Fiber: 20g | Sugar: 5g | Calcium: 50mg | Iron: 2.3mg