Sourdough Stuffing with Sage Sausage and Apples

• From: Munchin with Munchkin

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

Fresh herbs give this stuffing a more robust flavor, while the shallots, apples, and celery get caramelized in a white wine glaze.

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 sauté until tender. Sprinkle with thyme and sage.
• Pour white wine over vegetables and deglaze the pan. Sauté 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 9×13 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.