Savory Herb and Sausage Stuffing with Tangy Granny Smith Apples

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4 Servings
Stuffing
American
Sausage Stuffing Poultry American

2/3 c ter
2 md nny Smith apples coarsely chopped
12 oz sweet Italian pork sage casing removed
1 lg on chopped
2 st ery
4 c Swanson® cken Broth th
1 bag Pepperidge Farm® Herb Seasoned ffing
2 c Pepperidge Farm® Whole Grain Seasoned utons
1/2 c chopped fresh e leaves
1 beaten

Directions: COAT 3-qt. casserole with 1 tbsp. butter and set aside COOK and stir apples in 12” nonstick skillet over medium-high heat for about 5 min.or until browned. Pour apples into large bowl and set aside. HEAT 2 tbsp.butter in skillet over medium-high heat. Add sausage, onion and celery. Cook until well browned, stirring frequently to break up meat. Add broth and remaining butter. Heat to a boil. ADD stuffing, croutons, sage and egg toapples. Pour broth mixture over apple mixture and stir lightly to coat. Seasonto taste. SPOON stuffing into prepared dish and cover. BAKE at 350°F. for 45 min. or until hot. Serves: 10 Recipe By: CampbellKitchen.Com


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