In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sausage, Fennel, & Apple Stuffing
Soy-Free
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: ½ pound fresh loose mild Italian pork sausage, 2 demi-baguettes, 1 cup savory slurry, 1 ounce rosemary-thyme butter, 1 organic large leek, 1 to 2 organic celery ribs, 1 organic Granny Smith or other apple, ¼ cup dried cranberries, Sunbasket poultry spice blend (sage - thyme - rosemary - white pepper - marjoram - ground nutmeg), 1 organic fennel bulb
Instructions
1
Get ready
- Preheat the oven to 350°F convection (375°F conventional).
- Line a baking sheet with aluminum foil.
- Lightly grease a baking dish.
- Line a plate with paper towels.
2
Toast the baguette
- Cut the demi-baguettes 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
Prep the produce
- While the baguette cubes are toasting, trim off the root end and top ½ inch from the leek and remove any dark green outer leaves. Slice the leek in half lengthwise, then thinly slice crosswise into half moons. Transfer to a medium bowl of cold water and soak, allowing any dirt to settle at the bottom. Skim the leeks from the water and pat dry.
- Trim off the bottom root and top stalks from the fennel. Dice the fennel.
- Core and dice the apple.
- Dice the celery.
- In a small bowl, mix the savory slurry with 1½ cups of water.
4
Cook the sausage mixture
- Heat 1-2 tsp. of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully add the sausage and cook for 5 min, or until browned and crumbly, stirring occasionally. Transfer to the lined plate.
- Add the fennel and celery, 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, savory slurry, 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.
5
Assemble and bake the stuffing
- In a heat-safe mixing bowl, gently mix the baguette 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. Transfer to the prepared baking dish and dot the top with small pieces of the rosemary-thyme butter.
- Place the stuffing into the oven for 18-20 min, or until cooked through and lightly browned on top. Carefully remove from the oven.
6
Serve
Loosely cover the sausage, fennel, and apple stuffing 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.