Herbed Stuffing with Sausage
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.
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
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 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.