2 French baguettes, cubed, or one loaf gluten-free bread, cubed
1 cup whole milk
1 cup low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted
3 large eggs, beaten to blend
Heat oil in heavy large skillet over medium heat.
Add sausage; sauté until cooked through and brown,
breaking into pieces with spoon, about 8 minutes.
Using slotted spoon, transfer sausage to large
bowl. Add celery and next 6 ingredients to
drippings in skillet. Sauté over medium heat until
vegetables are soft, about 5 minutes. Discard bay
leaf. Add mixture to sausage. (Can be made 1 day
ahead. Cover; chill. Reheat to lukewarm before
Preheat oven to 350°F. Butter 13x9x2-inch glass
baking dish. Add bread to sausage mixture. Whisk
milk, broth, and butter in bowl to blend. Mix into
stuffing; season stuffing with salt and pepper.
Mix in eggs; transfer to prepared dish. Bake
uncovered until cooked through and brown, about 50
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