Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Apple, Sausage, and Parsnip Stuffing with Fresh Sage
Photo by Gary Moss

Ingredients

  • 12 tablespoons butter
  • 1 1 1/2-pound loaf sliced sourdough bread with crust
  • 6 cups onions
  • 1 ½ pounds hot Italian sausages
  • ½ cup low-salt chicken broth
  • ¾ cup fresh sage leaves
  • 2 pounds parsnips
  • + 3 more ingredients
    • 1 ½ pounds sweet Italian sausages
    • 3 pounds Pippin or Granny Smith apples
    • 2 cups celery

Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes. Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bre...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals »






Snooth Media Network