INGREDIENTS
- 1 lb cut into ¼ cubes Sourdough bread
- 2 cups Chicken broth
- ¾ lb Spicy Italian Sausage
- 1 diced Granny Smith Apple
- 1 diced Red Apple
- 2 tbsp Butter
- 2 cups sliced Onions
- 1 cup diced Celery
- 5 cloves minced Garlic
- 2 tbsp fresh Parsley
- 1 tbsp fresh Sage
- to taste Salt
- to taste Black Pepper
METHOD
- Preheat oven to 400 degrees
- In a large sauté pan, sweat garlic, onions and celery in butter. Deglaze with white wine and chicken stock.
- In a large bowl mix up herbs, salt, pepper and bread, pour over the butter mixture and toss.
- Grease your baking pan with butter and toss in stuffing, cover with foil and bake for 30 minutes.
- Remove foil and crisp top for 20 minutes.
- Serve
