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Sausage, Sage and Apple Skillet Stuffing  

Prep: 8 min. Cook: 12 min. Bake: 40 min. serves: 8

1 tablespoon canola oil
1 pound uncased Italian sweet sausage
1 onion, chopped (1 cup)
3 tablespoons sliced sage
3 garlic cloves, minced
6 tablespoons unsalted butter, divided
1 Granny Smith apple, peeled, cored and diced (1 cup) 
1 tablespoon chicken concentrate
11/3 cups water
4 cups cubed herb-seasoned stuffing
Salt and freshly ground black pepper to taste

1)  Preheat oven to 350°.

2)  Place canola oil and sausage in oven-proof (to 400°) 3-quart skillet over medium-high heat. Sauté 4–5 minutes, until almost browned.

3)  Stir in onion and sage, and sauté 4 minutes or until onion is tender. Stir in garlic, and sauté 1–2 minutes, until fragrant. Fold in 4 tablespoons butter until melted. Remove from heat. Stir in apple.

4) Transfer to a large bowl. Stir in chicken concentrate, water and stuffing until well com- bined. Season lightly with salt and pepper. Return to skillet. Top with remaining 2 table- spoons butter. Cover, and bake 30 minutes.

5) Remove lid, increase heat to 400° and bake 15 minutes or until crisp and browned. Allow to rest 5 minutes before serving.

Tip...Making stuffing in a skillet produces a bonus: one crust on top and one on the bottom.
Sausage, Sage and Apple Skillet Stuffing

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