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Ingredientes
- 1 lb breakfast-style bulk sausage
- 1/2 c. unsalted butter - (1 stick)
- 1 3/4 lb Granny Smith apples peeled, cored,
- and minced
- 1 lb onions minced
- 4 lrg celery stalks minced
- 1 c. minced celery leaves
- 9 c. coarsely-crumbled day-old Maple Corn Bread (see recipe)
- 4 lrg Large eggs
- 2/3 c. frzn apple juice concentrate thawed
- 1/3 c. canned low-salt chicken broth
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
- 1 tsp crumbled dry sage leaves
- 1/4 tsp grnd allspice
- 1/4 tsp grnd nutmeg
Direcciones
- Saute/fry sausage in heavy large skillet over medium-high heat till cooked through, breaking up finely with back of fork, about 10 min. Using slotted spoon, transfer sausage to very large bowl.
- Heat butter in same skillet over medium-high heat. Add in apples, onions, and celery stalks; saute/fry till very tender, about 12 min. Add in celery leaves and stir 30 seconds to wilt. Add in mix to bowl with sausage. Stir corn bread into sausage mix. Whisk Large eggs and all other ingredients in medium bowl to blend. Mix into stuffing.
- To bake stuffing in turkey: Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered-side down. Bake stuffing in dish along side turkey till heated through, about 25 min. Uncover stuffing. Bake till top of stuffing is slightly crisp and golden brown, about 15 min longer.
- To bake all of stuffing in baking dish: Preheat oven to 350 degrees. Generously butter 15- by 10- by 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered-side down. Bake till heated through, about 40 min. Uncover and bake till top is slightly crisp and golden brown, about 20 min longer.
- This recipe yields 16 servings.
- Comments: Maple syrup in the corn bread adds a touch of New England to this traditional stuffing. The leftover bread is also nice with scrambled Large eggs or possibly omelets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 168 | |
| Calories from Fat 85 | 51% |
| Total Fat 9.61g | 12% |
| Saturated Fat 5.45g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 247mg | 10% |
| Potassium 283mg | 8% |
| Total Carbs 18.89g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 14.34g | 10% |
| Protein 3.08g | 5% |
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