Rustic Apple Sausage Stuffing
Servings: 8 people
- 1 loaf gluten-free bread
- 1 tbsp olive oil
- 1 onion, diced
- 1/3 cup fennel, chopped
- 8 oz pork sausage (casing removed)
- 1 apple, diced
- 1 cup fresh cranberries
- 1/2 cup walnuts or pecans
- fresh sage,
- salt and pepper, to taste
- 24 oz chicken broth
Cut up the loaf of bread into cubes and bake at 290F degrees for about 30 minutes to toast it up.
Meanwhile heat oil in a large skillet. Add sausage and cook, stirring often for about 5 minutes. Then add in onion and fennel, season with salt, pepper and sage and sauté for an additional 3-5 minutes. Finally stir in apples and cranberries and toss to combine.
Transfer toasted bread to a large baking dish. Top with sausage apple skillet and fold to combine. Pour in chicken broth and top with walnuts or pecans.
Bake at 350F degrees for 30-40 minutes, the first 20 minutes should be covered in foil. Then continue to bake uncovered until bread is nice and toasted.
Calories: 106kcal | Carbohydrates: 1g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 492mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 1mg