Keyword: Dressing, Fall, side dish, Stuffing, Thanksgiving
1/2mediumapplepeeled and chopped
112ozPork sausage roll
1/4cuppecans or walnutsroughly chopped
2tbspfresh sagechopped and divded
1 - 1 1/4cupchicken stock
Preheat oven to 350 degrees F.
Place cubed bread on baking sheet and bake 10-15 minutes until toasted, but not browned. Place toasted bread cubes into an extra large bowl. Add cranberries, granola, and and chopped apples. Set aside.
Butter 9x13 baking dish and set aside.
Meanwhile in a large nonstick skillet, cook pork sausage over medium heat.
Add 1 tbsp chopped sage stirring until sage is cooked, but not brown.
Using a slotted spoon, remove the sausage from the skillet and add to bowl with bread cubes. Reserve sausage drippings in the pan and cook shallot and celery until translucent.
Add chopped nuts, herbs and remaining sage to skilley. Cook for 2-3 minutes stirring frequently so the nuts don't overcook. Pour shallot mixture into bowl with bread cubes.
Add wine to the skillet to remove any brown bits from the bottom of the skillet as it cookes. Add butter and 1 cup of chicken stock. Bring to a boil for 3 minutes. Remove from heat and pour over bread cube mixture. If mixture looks on the dry side, add 1/4 more of chicken stock directly to the bowl.
Add egg and toss gently until mixture is evenly combined. Pour into prepared baking dish.
Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15 minutes.
Garnish with freshly chopped herbs.
1. Sourdough bread could be substituted for a lower calorie bread or gluten-free bread.