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Herbed Stuffing with Sausage
Description
A classic stuffing, flavored with herbs, onion, sausage, and apple and moistened with our Glace de Volaille Gold--it's the perfect accompaniment to your gorgeous holiday bird.Ingredients
Serves
8-10
- 1/4 cup vegetable oil
- 1 pound mild pork sausage
- 2 cups diced celery
- 2 cups diced onions
- 1 tablespoon dried Herbes de Provence
- 2 tablespoons unsalted butter
- 1 1/2 ounces Glace de Volaille Gold® dissolved in 4 cups hot water
- 1 package (16 ounces) unseasoned stuffing croutons
- 1 medium Granny Smith apple, cored (not peeled) and grated
- Salt and ground black pepper
Methods/steps
- Preheat the oven to 350 degrees.
- Heat the oil in a braising pan (or a 6-quart Dutch oven) over medium-high heat. Add the sausage, breaking it up with a spoon, and cook 4-5 minutes, until the sausage is slightly browned (about 75% cooked). Add the celery and onion and cook, stirring, 5 minutes. Add the Herbes de Provence and cook, stirring, 3 minutes more. Stir in the butter and dissolved Glace de Volaille Gold®, bring the mixture to a simmer, and then remove from the heat.
- Combine the croutons and apple and add them gradually to the mixture in the braising pan, stirring gently. Season to taste with salt and pepper.
- Bake the stuffing on the center rack of the oven for 30-35 minutes or until it is nicely browned and cooked through.
