Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pennsylvania Dutch-Style Apple Sausage Stuffing
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- #95218
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 pound Italian sausage
1 cup bacon, diced
1 large onion, chopped
1 cup celery chopped
1/2 pound mushrooms, sliced
1 teaspoon sage
1 teaspoon thyme
1 loaf firm white bread, cut into 1" cubes
2 cups chicken broth
salt and pepper, to taste
2 apples, cored & diced
1 cup parsley (optional)
directions
In a large Dutch oven, fry sausage and bacon till crisp. Remove sausage. Cut into 1" cubes. Replace to skillet.
Add onion, celery mushrooms, apples, parsley and herbs. Saute for 5 minutes. Stir occasionally. Stir bread crumbs in broth. Season.
Pour into bowl. Cover and cool. Spoon into greased 2 quart casserole. Bake at 350 degrees F for 1 hour.
added by
ilovetocook23
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 8, 2008
We tried this recipe on a whim and it turned out great! We did modify a few ingredients for a little extra flavor and it worked out well. For the sausage we used flavored chicken sausage and instead of stale bread we used pepperidge farm stuffing. It was awesome!! Will definitely use again.