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Savory Herb and Sausage Stuffing with Tangy Granny Smith Apples

Savory Herb and Sausage Stuffing with Tangy Granny Smith Apples

5
(2)

Using Granny Smith apples gives more texture and flavor to this delicious sausage and herb stuffing. It makes a great holiday side and is sure to impress your guests!

serves 16 people

Ingredients

cost per recipe: $12.54

The price is determined by the national average.

  • 8

    tablespoons butter (1 stick)

  • 2

    medium Granny Smith apple, coarsely chopped

  • 3/4

    pound sweet Italian pork sausage, casing removed

  • 1

    large onion, chopped (about 1 cup)

  • 2

    stalks celery, chopped (about 1 cup)

  • 4

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1

    package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

  • 2

    cups seasoned croutons or whole grain seasoned croutons

  • 1/2

    cup chopped fresh sage leaves

  • 1

    egg, beaten

view nutrition info

How to Make It

Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the apples and cook for 5 minutes or until browned, stirring occasionally.  Remove the apples from the skillet. Heat 2 tablespoons butter in the skillet.  Add the sausage, onion and celery and cook until the sausage is well browned, stirring often to separate meat.  Stir in the broth and remaining butter and heat to a boil. Stir the apples, stuffing, croutons, sage and egg in a large bowl.  Add the sausage mixture and mix lightly.  Spray a 3-quart shallow casserole with vegetable cooking spray.  Spoon the stuffing mixture into the baking dish.  Cover the baking dish. Bake at 350°F. for 45 minutes or until the stuffing mixture is hot.
Step 1

Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the apples and cook for 5 minutes or until browned, stirring occasionally.  Remove the apples from the skillet.

Step 2

Heat 2 tablespoons butter in the skillet.  Add the sausage, onion and celery and cook until the sausage is well browned, stirring often to separate meat.  Stir in the broth and remaining butter and heat to a boil.

Step 3

Stir the apples, stuffing, croutons, sage and egg in a large bowl.  Add the sausage mixture and mix lightly.  Spray a 3-quart shallow casserole with vegetable cooking spray.  Spoon the stuffing mixture into the baking dish.  Cover the baking dish.

Step 4

Bake at 350°F. for 45 minutes or until the stuffing mixture is hot.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(2)
  • Shel

    November 13, 2012

    Almost like mom made

    The only difference is mom always added walnuts to this also. The rest is the same. yum can't wait to make this dressing and have left overs! One of the best parts about Thanksgiving food.

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  • Wm S.

    November 16, 2011

    Savory Herb and Sausage Stuffing with Tangy Granny Smith Apples

    Deelish! I have made this before, I stuffed what I could into the bird. and the rest baked in a dish covered with foil. Both versions were moist and tasty. The only thing I did different was the apples. I grated the raw apple right into the mixture without precooking them.

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