Art_Of_Entertaining_2016

Thanksgiving
Sausage and Apple Stuffing
I found the gourmet variety pack of mushrooms this past year and have been using them on a few of my recipes and it goes very well in this
Thanksgiving stuffing. This can be made 1 day in advance and just warmed in the oven before dinner is served.
Ingredients
• 1 sweet potato, peeled and cubed
• 1 1/2 pound ground pork sausage (or Italian chicken sausage)
• 2-3 cloves garlic, diced
• 4-5 celery stalks, chopped
• 1 yellow onion, diced
• 1 (12 oz container) mushrooms, diced
• 2 apples, diced
• 1 bay leaf
• 1 teaspoon dried sage
• 2 large eggs, beaten
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 3/4 – 1 cup low-sodium chicken broth
• 2-3 tablespoons unsalted organic butter
• Olive oil or Coconut Oil for cooking
Directions
Preheat oven to 350 degrees F.
1 Take a baking sheet and line with either foil or parchment paper. Make a single layer of sweet potatoes on the pan and drizzle with oil and
season with salt/pepper. Bake for 20 minutes. Set aside.
2 Heat a large sauté pan over medium-high heat with oil and add sausage. While cooking use a wooden spoon to break into small pieces.
Cook for 7-8 minutes. Transfer to a large bowl.
3 Using the same pan add garlic, celery, onion, mushrooms and apples and bay leaf over medium heat and cook for about 5 minutes. Add to
the pan including the drippings. Discard the bay leaf.
4 In the bowl add sage, eggs, salt, pepper and chicken broth (start with 3/4 cup and you may need to add more while cooking). Add the
sweet potatoes and lightly combine together.
5 Prepare a baking dish by coating with oil. Add sausage mixture, top with pieces of butter and bake for 50 minutes to 1 hour. You may
want to baste with additional chicken broth.
6 The top will be crispy and stuffing yummy!
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www.CindysTable.com
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