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Prep Time: 30 minutes, Cook Time: 30 minutes, Serves: 8 to 10
4 Tbsp. Henry's Unsalted Butter 3 cloves garlic, minced 1 medium organic onion, chopped 1 organic Granny Smith apple, peeled, cored and chopped 3 c. organic celery, finely chopped 1 Tbsp. fresh rosemary, chopped 1 Tbsp. fresh thyme, chopped 1 Tbsp. fresh sage, chopped 1 tsp. salt 1 tsp freshly cracked black pepper 1/2 c. white wine 1 lb. bulk chicken apple sausage 8 c. day old bread, preferably sourdough, baguette, or a mixture of corn bread, wheat and white 1 1/2 c. organic chicken broth Preheat oven to 400°. Heat butter in large skillet over medium heat. Add garlic, onion, apples, celery, and rosemary, thyme, sage, salt and pepper. Cook for about 5 minutes, until the onion is tender and translucent. Add wine, and cook for 2 minutes longer. Place in a large bowl. In the same skillet, brown sausage over medium heat. Add to vegetables. Combine with bread cubes, pour chicken broth over the mixture, and mix well. Add salt and pepper to taste. Spoon stuffing into a 3 qt. baking dish, cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes of baking for a crispy top. |
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