Sausage & Apple Stuffing
This recipe takes ordinary sausage stuffing to the next level and then some! We’ve used 2 kinds of apples and 2 types of stuffing to give this stuffing a delicious, complex flavor. Chicken broth provides the savory base flavor, Red Delicious apple adds subtle sweetness while Granny Smith apple provides a juicy, slightly tart flavor. Use half bread and half cornbread stuffing for delicious cornbread flavor but with a lighter texture. The best part? It’s ready in less than 30
Ingredients
1.75 cups Swanson® Chicken Broth1 stalk celery, coarsely chopped (about 1/2 cup)1 small onion, coarsely chopped (about 1/4 cup)0.5 Red Delicious apple, chopped (about 3/4 cup)0.5 Granny Smith apple, chopped (about 3/4 cup)0.5 pound bulk pork sausage, cooked and crumbled2 cups Pepperidge Farm® Herb Seasoned Stuffing2 cups Pepperidge Farm® Cornbread Stuffing
Instructions
Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.Add the sausage and stuffing and stir lightly to coat.
Sausage & Apple Stuffing
This recipe takes ordinary sausage stuffing to the next level and then some! We’ve used 2 kinds of apples and 2 types of stuffing to give this stuffing a delicious, complex flavor. ...
Directions
Print
Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.Add the sausage and stuffing and stir lightly to coat.
Ingredients
1.75 cups Swanson® Chicken Broth1 stalk celery, coarsely chopped (about 1/2 cup)1 small onion, coarsely chopped (about 1/4 cup)0.5 Red Delicious apple, chopped (about 3/4 cup)0.5 Granny Smith apple, chopped (about 3/4 cup)0.5 pound bulk pork sausage, cooked and crumbled2 cups Pepperidge Farm® Herb Seasoned Stuffing2 cups Pepperidge Farm® Cornbread Stuffing
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