Stuffing can easily be like homemade

Associated Press
Sausage stuffing with apples and sage.

If you want the taste of homemade with the convenience of prepared, try for a middle ground with stuffing.


Start with a 14-ounce bag of herbed stuffing mix, then saute whatever you enjoy. Onions, celery and fresh herbs are an obvious start.

In this doctored stuffing, we add sweet Italian sausage, dried apples and fresh sage. Remove the sausage from the casings. Any variety of packaged stuffing mix can be used with this recipe.


Start to finish: 30 minutes

Servings: 12

6 tablespoons butter

2 small red onions, finely diced

4 celery sticks, finely diced

4 to 5 ounces dried apples, cut into thin strips

1 pound sweet or spicy Italian sausage, casings removed

3 cups chicken broth, divided

14-ounce bag herb stuffing mix

15 fresh sage leaves, lightly chopped

Salt and ground black pepper, to taste

Set oven to 350 degrees.

In a large saute pan over medium-high, melt the butter. Add the onion and celery and saute for about 3 minutes, or until the onions are translucent. Add the apples and cook for about 2 minutes. Add sausage to the pan. Saute until the sausage is fully cooked, about 5 to 7 minutes. Add 21/2 cups of the broth and the herbed stuffing mix. Mix well. Add the sage and toss well. Spray a casserole dish with cooking spray, then pour in the remaining 1/2 cup of broth. Spoon the stuffing into the casserole dish, then bake for about 10 to 15 minutes.