Preheat oven to 300 degrees. Spread bread cubes on rimmed baking pans. Bake 18 to 22 minutes or until crisp, stirring halfway through. Remove from oven; cool. Transfer to a large bowl.
Why is it that we only make stuffing for the holidays? This apple and pork stuffing makes for a comforting side no matter what time of year.
Servings and Ingredients
|1 (24-oz.) loaf Hy-Vee Bakery Artisan Settler's bread, cut into 1/2-inch cubes|
|½ (16-oz.) pkg. Hy-Vee Midwest Pork mild ground sausage|
|6 tbsp. Hy-Vee salted butter|
|2 Gala apples, cored and cut into 3/4-inch pieces|
|1 c. Hy-Vee Short Cuts chopped white onions|
|1 c. celery, sliced|
|2 tbsp. Italian parsley, finely chopped|
|2 tbsp. fresh sage, finely chopped|
|1 tbsp. fresh thyme, finely chopped, plus additional for garnish|
|2 tsp. fresh rosemary, finely chopped|
|¼ tsp. Hy-Vee ground black pepper|
|2 Hy-Vee large eggs, beaten|
|1 ¾ to 2-1/4 c. Hy-Vee 33%-less-sodium chicken broth|
Things To Grab
- Rimmed baking pans
- Large bowl
- 3-quart baking dish
- Hy-Vee nonstick cooking spray
- Large skillet
- Aluminum foil
- Meat thermometer
Increase oven temperature to 350 degrees. Spray a 3-quart baking dish with nonstick spray. Cook sausage in a skillet until browned, stirring occasionally. Drain sausage; set aside.
Melt butter in same skillet. Add apples, onions, and celery. Cook over medium heat until softened, stirring occasionally. Stir in parsley, sage, 1 tablespoon thyme, rosemary, and pepper. Add sausage and apple mixture to bread; toss to combine. Combine eggs and 1 cup broth; drizzle over bread mixture and toss. Add enough remaining broth to moisten, tossing lightly to combine.
Bake, covered, for 30 minutes. Uncover and bake 10 to 15 minutes more until 165 degrees and top is slighly toasted. Garnish with additional thyme, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 40mg
- Sodium: 370mg
- Total Carbohydrates: 21g
- Protein: 6g