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Yields: 12 cups
Work Time: 1 hour
Total Time: 1 hour 45 minutes
12 ounces pork-sausage meat
2 medium Granny Smith apples, peeled, cored, and diced
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme
6 tablespoons margarine or butter
2 celery stalks, diced
1 jumbo onion (12 ounces), diced
2 large carrots, shredded
1 can (14 1/2 ounces) chicken broth
1/2 cup loosely packed fresh parsley leaves, chopped
1 1/2 loaves (16 ounces each) firm white bread, sliced, cut into
3/4-inch cubes, and lightly toasted (see note)
1. Preheat oven to 325 degrees F. In 12-inch skillet, cook sausage meat over medium-high heat 8 minutes or until lightly browned, stirring and breaking up sausage with side of spoon. Add apples, pepper, and thyme, and cook 5 minutes longer, stirring occasionally and scraping up browned bits. Spoon sausage mixture and any drippings into large bowl; set aside.
2. In same skillet, melt margarine or butter over medium-high heat. Add celery and onion, and cook 10 minutes or until lightly browned, stirring occasionally. Add carrots and cook 5 minutes longer. Stir in chicken broth, parsley, and 1/4 cup water; heat to boiling. Spoon vegetable mixture and bread cubes into bowl with sausage mixture; toss to mix well.
3. Spoon stuffing mixture into 13" by 9" glass baking dish; cover with foil and bake 45 minutes or until heated through.
Note: To toast bread cubes, bake in a preheated 400 degrees F oven for 10 minutes, stirring occasionally.
Each 1/2 cup: About 180 calories, 5 g protein, 18 g carbohydrate, 10 g total fat (3 g saturated), 1 g fiber, 10 mg cholesterol, 340 mg sodium.
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