Prune and Apple Stuffing with Sausage

Health score
3%
Prune and Apple Stuffing with Sausage

Suggestions


Elevate your holiday gatherings with a delightful twist on a classic side dish: Prune and Apple Stuffing with Sausage. This savory stuffing combines the rich flavors of sweet Italian sausage, tart Granny Smith apples, and luscious pitted prunes, creating a harmonious blend that will tantalize your taste buds. The addition of aromatic herbs like sage and the subtle warmth of freshly ground black pepper enhance the overall experience, making each bite a celebration of flavor.

Perfect for family feasts or festive occasions, this stuffing is not only delicious but also easy to prepare. With a preparation time of just under three hours, you can enjoy the process of creating this mouthwatering dish while filling your kitchen with enticing aromas. The toasted bread cubes provide a satisfying crunch, while the tender vegetables and fruits add a delightful contrast in texture.

Whether you choose to stuff a turkey or bake it separately, this Prune and Apple Stuffing with Sausage is sure to impress your guests and become a cherished addition to your holiday menu. Serve it alongside your favorite roasted meats or as a standalone dish, and watch as everyone comes back for seconds. Get ready to make memories around the table with this unforgettable stuffing recipe!

Ingredients

  • 0.3 teaspoon pepper black as needed freshly ground plus more
  • 0.5 pound bread sweet white such as batard
  • medium celery stalks 
  • 0.5 cup mirin dry
  • large eggs lightly beaten
  • medium apples i use 2 granny smith apples cored peeled
  • teaspoon ground sage as needed plus more
  • 0.5 pound sausage sweet italian
  • teaspoon kosher salt as needed plus more
  • pound prune- cut to pieces pitted
  • tablespoons butter unsalted ()
  • medium onion yellow

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • baking pan
  • slotted spoon

Directions

  1. Heat the oven to 350°F and arrange a rack in the middle.
  2. Remove the crust from the bread.
  3. Cut the bread into 1/2-inch cubes and place on a baking sheet.
  4. Spread into an even layer and bake until light golden brown and dry to the touch, stirring halfway through, about 10 minutes total. Set aside to cool.Meanwhile, heat the vermouth in a medium saucepan over medium heat until simmering.
  5. Add the prunes and simmer, stirring occasionally, until the vermouth has been absorbed, about 2 minutes.
  6. Transfer to a large bowl and set aside.
  7. Heat a large frying pan over medium-high heat until hot, about 2 minutes.
  8. Add the sausage and, using two forks, break it into very small pieces, adjusting the heat if the sausage is browning too quickly. Cook, stirring occasionally, until no longer pink, about 4 minutes. Using a slotted spoon, transfer the sausage to the bowl with the prunes.Set the pan back over medium-high heat and add the butter. Once the butter foams, add the onions, sage, salt, and pepper and cook until the onions are softened, stirring occasionally and scraping up the browned bits from the bottom of the pan, about 6 minutes (adjust the heat if the onions are browning too quickly).
  9. Add the celery and cook, stirring occasionally, until starting to soften, about 6 minutes.
  10. Add the apples and cook, stirring occasionally, until starting to soften, about 3 minutes.
  11. Transfer the mixture to the bowl with the prunes and sausage.
  12. Add the toasted bread cubes and the eggs and stir to combine. Taste and season with additional salt, pepper, and sage as desired.If using to stuff a turkey or goose, do not bake and cool to room temperature before stuffing the bird. If baking separately, transfer to a 13-by-9-inch baking dish and bake uncovered until golden brown on top, about 35 to 40 minutes.

Nutrition Facts

Calories274kcal
Protein10.66%
Fat32.47%
Carbs56.87%

Properties

Glycemic Index
19.89
Glycemic Load
12.59
Inflammation Score
-5
Nutrition Score
10.050434687863%

Flavonoids

Cyanidin
0.74mg
Delphinidin
0.02mg
Peonidin
0.01mg
Catechin
0.39mg
Epigallocatechin
0.08mg
Epicatechin
2.28mg
Epigallocatechin 3-gallate
0.06mg
Apigenin
0.08mg
Luteolin
0.07mg
Isorhamnetin
0.92mg
Kaempferol
0.17mg
Myricetin
0.01mg
Quercetin
5.63mg

Nutrients percent of daily need

Calories:274.11kcal
13.71%
Fat:10.08g
15.51%
Saturated Fat:3.9g
24.4%
Carbohydrates:39.73g
13.24%
Net Carbohydrates:35.19g
12.8%
Sugar:19.5g
21.67%
Cholesterol:65.88mg
21.96%
Sodium:443.28mg
19.27%
Alcohol:0.95g
100%
Alcohol %:0.79%
100%
Protein:7.45g
14.89%
Vitamin K:25.35µg
24.14%
Selenium:14.21µg
20.3%
Manganese:0.4mg
19.8%
Fiber:4.54g
18.14%
Vitamin B1:0.22mg
14.91%
Vitamin B2:0.22mg
13.06%
Potassium:435.81mg
12.45%
Vitamin B3:2.45mg
12.25%
Phosphorus:111.98mg
11.2%
Vitamin B6:0.21mg
10.66%
Vitamin A:450.84IU
9.02%
Copper:0.18mg
8.79%
Iron:1.56mg
8.68%
Magnesium:31.19mg
7.8%
Folate:30.42µg
7.6%
Vitamin B5:0.65mg
6.53%
Zinc:0.91mg
6.08%
Calcium:58.39mg
5.84%
Vitamin B12:0.29µg
4.79%
Vitamin C:3.48mg
4.22%
Vitamin E:0.45mg
3%
Vitamin D:0.28µg
1.9%
Source:Chow