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Apple and Sausage Stuffing

A wonderful stuffing recipe featuring our Hot Pepper Peach Preserves.

Ingredients

  • 2 Tbsp. Vegetable oil
  • 1 lb. Pork sausage, bulk
  • 1 cup Celery, diced
  • 1 cup Onion, diced
  • 1 cup Apple, diced, peeled, cored
  • 1/2 cup Robert Rothschild Farm Hot Pepper Peach Preserves
  • 2 cloves Garlic, minced
  • 1 Tbsp. Fresh parsley, chopped
  • 2 tsp. Fresh sage, minced
  • 1 Bay leaf
  • 8 cups French bread with crusts, 1 inch cubes
  • 1 cup Whole milk
  • 1 cup Chicken broth, low-salt
  • 2 Tbsp. Butter, melted, 1/4 stick
  • 3 large Eggs, beaten to blend
  • Directions
    1. Heat oil in a heavy large skillet over medium heat. Add sausage and sauté until cooked and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon transfer sausage to large bowl.
    2. Add celery and next 7 ingredients to drippings in skillet. Saute over medium heat until vegetables are soft.
    3. Remove and discard bay leaf. Add mixture to sausage. Can be made 1 day ahead. Cover and refrigerate. Reheat slightly before continuing.
    4. Preheat oven to 350 degrees F.
    5. Butter 13x9x2 inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth and butter in bowl to blend. Mix into stuffing, season stuffing with salt and pepper. Mix in eggs and transfer to prepared dish.
    6. Bake uncovered until cooked through and brown. Bake time approximately 50 minutes. Serves 8 to 10.

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