Name: Sausage, Fennel And Apple Stuffing Recipe
Total time: 160 min
Yield: 10
Cuisine: American

Protein

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MacroNutrients

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Vitamins & Minerals

Give holiday stuffing a twist by using hy-vee baking stone roasted garlic sourdough bread for the base. Toast the bread cubes and pine nuts until golden brown, and store them up to one day before making the stuffing. 

How to make Sausage, Fennel And Apple Stuffing Recipe

Hy Vee Seasons Magazine

Crawler

American

<p>Give holiday stuffing a twist by using hy-vee baking stone roasted garlic sourdough bread for the base. Toast the bread cubes and pine nuts until golden brown, and store them up to one day before making the stuffing. </p>

Non Vegetarian

1 loaf hy vee baking stone roasted garlic sourdough bread,  cut into 1/2 cubes

C.  of pine nuts

Pork sausage

C.  of chopped,  cored fennel

C.  of chopped onions

C.  of chopped,  cored apple

Hy vee butter

Chopped fresh thyme

Hy vee black pepper

Hy vee large eggs,  lightly beaten

C.  of hy vee chicken broth

Preheat oven to 350 degrees. Lightly coat a 3-quart baking dish with cooking spray; set aside.

step 1

In a large baking pan, combine bread cubes and pine nuts. Toast for 15 to 20 minutes or until bread cubes are crisp and pine nuts are lightly browned, tossing once. Set aside to cool.

step 2

In a large skillet, cook sausage over medium-high heat until brown, stirring occasionally. Drain. Remove from skillet; set aside. In the same skillet, cook fennel, onions and apples in hot butter over medium-high heat about 10 minutes or until softened, stirring occasionally. Stir in sausage, thyme and pepper.

step 3

In a very large bowl, combine bread cube mixture and fennel mixture, tossing to combine. In a small bowl, combine eggs and broth. Drizzle over bread mixture and toss gently to combine.

step 4

Spoon stuffing into prepared dish. Bake, covered, for 45 minutes. Uncover and bake about 15 minutes more or until stuffing is heated through. If desired, garnish with fennel fronds.

step 5

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