Sausage, Apple & Leek Stuffing

Sausage, Apple & Leek Stuffing
Servings: 8 Prep 15 mins Bake 50 mins Cook 22 mins


  • 3/4 pound sausage
  • 2 tablespoons unsalted butter
  • 3 leeks, trimmed, washed and cut into 1/2-inch half-moons
  • 2 celery stalks, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Granny Smith apples, cored, peeled and cut into 1/2-inch pieces
  • 1/2 teaspoon dried thyme
  • 8 cups cubed stale white bread
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/4 cup chopped parsley

Make It

1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick spray.

2. Place a large nonstick skillet over medium-high heat. Remove casings from sausage and crumble into skillet. Cook 7 minutes or until no longer pink. Remove sausage to a large bowl with a slotted spoon.

3. Add butter to skillet. Add leeks, celery, and 1/4 teaspoon each of salt and black pepper and cover. Cook, stirring occasionally, for about 10 minutes or until softened.

4. Stir in Granny Smith apples, dried thyme; and the rest of the salt and pepper; cook 5 minutes, stirring occasionally.

5. Add to sausage. Stir in bread, chicken broth, half-and-half and parsley.

6. Pour mixture into prepared pan and bake at 350 degrees F for 50 minutes or until lightly browned on top.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 423, Fat, total (g): 20, chol. (mg): 48, sat. fat (g): 8, carb. (g): 48, fiber (g): 3, pro. (g): 13, sodium (mg): 1081, Percent Daily Values are based on a 2,000 calorie diet.