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* | 2 tbls. vegetable oil |
* | 16 oz. spicy sausage, removed from casings |
* | 1 cup onion, chopped |
* | 1 cup celery, chopped |
* | 1 cup green apples, such as Granny Smith, peeled, cored and chopped |
* | 2 tsp. fresh sage |
* | 2 tsp. fresh thyme leaves |
* | 8 cups French bread, cut into 1-inch cubes |
* | 1 cup milk |
* | 1 cup low-sodium, low-fat chicken broth, plus additional if needed |
* | 2 tbls. (1/4 stick) unsalted butter, melted |
* | 2 large eggs, lightly beaten |
* | Kosher salt and freshly ground black pepper |
1 | Heat oil in a large skillet. Add sausage and saute until browned, breaking up into small pieces, about 8 minutes. Transfer sausage with a slotted spoon onto paper towels to drain, then place in a large mixing bowl. |
2 | Add onion, celery, apple, sage and thyme to the skillet. Saute over medium heat until vegetables are softened, about 5 minutes. Add to sausage in mixing bowl. Add bread cubes and toss to combine. |
3 | Whisk milk, chicken broth, melted butter and eggs together to blend. Drizzle over bread mixture and toss well to combine. Use additional broth if necessary to bind the mixture together. Season liberally with salt and pepper. |