Sausage and Apple Stuffing Casserole

5.0(11)

You may use fresh sliced mushrooms that have been sauteed in butter in place of canned. If you are planning to serve more than 8 people then prepare two separate recipes and bake in two dishes --- I use all of a 400 gram French bread that amount works perfectly for this recipe --- add in chopped cooked carrots or peas to the stuffing mixture if desired, I have even added in cooked chopped bacon along with the sausage! this is a fantastic stuffing casserole!

by Kittencalrecipezazz·published 2005-10-04

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Pork

Servings

8 serving(s)

Total time

1h 30m

prep 40 min

Calories / serving

1250 kcal

Ingredients (18)

serves

1/3 cup oiloil
1/3 cup butter (can use less butter)butter
1 1/2 lbs bulk pork sausage (casings removed)
2 medium onions, choppedonion
4 garlic cloves, minced (or to taste)garlic
1 large celery rib, choppedcelery
2 cups sliced fresh mushrooms (can use 1 or 2 cans, drained)mushroom
2 -3 medium apples, peeled, cored and chopped (use Granny Smith for this)apple
3 tablespoons chopped fresh parsley (can use more)parsley
1 teaspoon dried sagesage
1 -2 teaspoon poultry seasoning (or to taste)
seasoned salt & freshly ground black pepper (to taste)
8 cups French bread (leave the crusts on, and cut into 3/4-inch cubes)
1 cup half-and-half cream or 1 cup full-fat milkmilk
1 1/2 cups good-quality canned chicken broth
1/4 cup butter, melted (or to taste)butter
3 large eggs, slightly beatenegg
1/3 cup grated parmesan cheese (or to taste)parmesan

01Set oven to 350 degrees F.
02Butter a 13 x 9-inch baking dish.
03Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
04Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
05Season with seasoned salt and pepper to taste.
06Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
07In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
08Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
09Transfer mixture to the buttered cassserole dish.
10Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
11Sprinkle with grated Parmesan cheese.
12At this point you can cover and refrigerate up to 8 hours.
13Bake uncovered for about 50 minutes or until cooked through and brown.
14Delicious!

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