Prune and Apple Stuffing with Sausage

Prune and Apple Stuffing with Sausage
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  • 3 large eggs, lightly beaten
  • 2 medium Granny Smith apples, peeled, cored, and medium dice
  • 8 medium celery stalks, medium dice
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • 1 teaspoon kosher salt, plus more as needed
  • 1 teaspoon ground sage, plus more as needed
  • 2 medium yellow onions, medium dice
  • + 5 more ingredients
    • 2 tablespoons unsalted butter (¼ stick)
    • ½ pound sweet Italian sausage, casings removed
    • 1 pound pitted prunes, medium dice
    • ½ cup dry vermouth
    • ½ pound unsliced white bread loaf, such as sweet batard

Heat the oven to 350°F and arrange a rack in the middle. Remove the crust from the bread. Cut the bread into 1/2-inch cubes and place on a baking sheet. Spread into an even layer and bake until light golden brown and dry to the touch, stirring halfway through, about 10 minutes total. Set aside ...

View full recipe at Chow


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