Fennel, Sausage, and Caramelized Apple Stuffing

Ingredients

• • 12 ounces sourdough bread, cut into 1/2-inch cubes

  • Cooking spray

  • 9 ounces Italian sausage

  • 5 teaspoons extra-virgin olive oil, divided

  • 4 cups chopped onion

  • 1 1/4 cups sliced fennel bulb

  • 1 1/4 cups chopped carrot

  • 2 tablespoons chopped fresh sage

  • 1/2 teaspoon fennel seeds, crushed

  • 5 garlic cloves, minced

  • 1/2 teaspoon freshly ground black pepper, divided

  • 3 cups chopped Golden Delicious apple

  • 2 teaspoons sugar

  • 1 1/2 cups fat-free, lower-sodium chicken broth

  • 2 large eggs

Preparation

• • 1. Preheat oven to 400°.

  • 2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.

  • 3. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.

  • 4. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.

  • 5. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture.

  • 6. Combine broth and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine.

  • 7. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp.

Cooking Light, November 2011