Sausage and Apple Dressing

Fragrant with sage, this is a tasty side dish for any poultry.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Sauces & Condiments

Ingredients

2 slices day-old white or whole wheat bread, crusts removed		1 lb (450 g) bulk pork sausage
1/4 cup chicken stock or milk		1 Granny Smith apple, peeled and shredded
1 large egg, lightly beaten		salt and freshly ground black pepper
2 shallots, finely chopped		a few whole cranberries, to garnish
1 tbsp chopped sage, plus whole leaves to garnish

directions

Prep: 10 min Total: 60 min

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1
Preheat the oven to 350°F (180°C). Cut the bread into 1/2 in (13mm) pieces. Place in a mixing bowl, sprinkle with the stock, and let stand 5 minutes, until softened. Mash the soaked bread with a fork, then stir in the beaten egg.
2
Stir in the shallots and sage. Add the sausage and apple and season with salt and pepper. Mix until well combined.
3
Oil an 11 × 8in (28 × 20cm) baking dish. Spoon the stuffing mixture into the dish. Bake 30 minutes, or until the top is browned.
4
Garnish with the sage leaves and cranberries. Serve hot, from the dish.

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Sausage and Apple Dressing

Ingredients

directions