In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sausage, Fennel, & Apple Stuffing
4 Servings, 530 Calories/Serving
Everyone's favorite side, with a sweet and savory touch. This flavorful stuffing features toasted baguette cubes mixed with mild sausage and aromatic leeks, fennel, and celery. Hints of apple and cranberry add subtle layers of complexity.
Ingredients: Italian pork sausage, French bread cubes, Savory slurry (water - butter - celery - onion - vegetable broth concentrate [natural flavor - salt - water - yeast extract - sugar - vegetable oil] - garlic - canola oil - modified food starch - sea salt - spices xanthan gum), Rosemary-thyme butter (butter - canola oil - water - thyme - rosemary - salt), Organic sliced leeks, Organic celery sticks, Organic apple, Dried cranberries, Poultry spice
Instructions
1
Heat the oven; prep the produce
- Preheat the oven: 350°F convection | 375°F conventional
- Rinse your fresh produce. Gently pat dry.
- Trim off the stems and root end from the fennel bulb. Dice the fennel, celery sticks, and apple into bite-size pieces, keeping them separate.
2
Make croutons
Cut the demi-baguette into bite-size cubes. Spread onto the lined baking sheet and place into the oven for 12-15 minutes, or just until dried out. Carefully remove from the oven and set aside. Leave the oven on.
3
Combine the slurry
In a small bowl, mix the savory slurry with 1½ cups of water.
4
Brown the sausage
Heat 1-2 tsp. of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully add the mild Italian sausage and cook for 5 min, or until browned and crumbly, stirring occasionally. Transfer to the lined plate.
5
Cook the vegetables
Add the fennel and celery to the pan, lightly season with salt and pepper, and cook for 4-5 min, or until starting to soften. Add the apple and leeks, then cover and cook for 4 min, stirring occasionally.
Stir in the sausage, slurry mixture, dried cranberries, and as much of the poultry spice blend as you like. (Save any remaining spice blend for the gravy.) Bring to a gentle simmer, then turn off the heat.
6
Add the croutons
In a heat-safe mixing bowl, gently mix the bread cubes with the sausage mixture until combined. If desired, quickly stir in one whisked egg (from your pantry) to help the stuffing bind together better.
7
Cook the stuffing
Transfer the stuffing to the prepared baking dish and dot the top with small pieces of the rosemary-thyme butter. Place into the oven for 18-20 min, or until cooked through and lightly browned on top. Carefully remove from the oven, then loosely cover with foil to keep warm and set aside until ready to serve.
Contains: Wheat, Milk
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.