Apple and Sausage Stuffing with Walnuts

Staff Writer
Apple and Sausage Stuffing with Walnuts
Apple and Sausage Stuffing with Walnuts
Anne and John Newsome

Apple and Sausage Stuffing with Walnuts

Try stuffing butterflied boneless pork chops and baking them for one hour covered in a large casserole with about a half cup of apple juice in the bottom of the dish. It's sure to please both kids and adults.

See all apple recipes.

8
Servings
538
Calories Per Serving
Deliver Ingredients

Ingredients

  • Two 14 1/2-ounce cans chicken broth
  • 1 Pound bulk pork breakfast sausage
  • 1 medium-sized onion, chopped
  • 2 Granny Smith apples, sliced and stored in water with 1/8 teaspoon vinegar
  • 1/2 Cup chopped walnuts
  • 1 stick salted butter
  • 1 1/2 Teaspoon minced garlic
  • Two 14-ounce bags cornbread stuffing
  • 1 Tablespoon apple cider vinegar
  • 1 Cup apple juice
  • Salt, to taste (optional)

Directions

Preheat the oven to 350 degrees.

Heat the chicken broth in small saucepan to poaching temperature (not simmering). Keep warm. Heat a large nonstick skillet over medium heat. Brown the crumbled sausage. Remove from the pan and drain on a paper towel, reserving the fat from the pan.

Add the onion and sauté in the sausage drippings over medium-high heat until soft. Add the apples and walnuts and sauté until the apples soften. Once the apples have softened, add the butter and return the drained sausage to the pan. Reduce the heat to low and stir until the butter has completely melted. 

Add the garlic and stir. Remove from the heat and set aside. Place the dry cornbread stuffing in a large mixing bowl. Pour the sausage mixture over the stuffing and fold in completely.

Add the apple cider vinegar, apple juice, and warm broth to the bowl. Fold the mixture until the stuffing has completely moistened. Taste and add salt, if desired. Place the stuffing in a casserole dish and bake, covered, for 1 hour. Remove the cover and bake 10 more minutes to brown the stuffing. 

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
39g
60%
Sugar
11g
N/A
Saturated Fat
14g
69%
Cholesterol
70mg
23%
Protein
14g
28%
Carbs
34g
11%
Vitamin A
231µg
26%
Vitamin B12
0.6µg
9.3%
Vitamin B6
0.2mg
11.2%
Vitamin C
2mg
3%
Vitamin D
1µg
N/A
Vitamin E
2mg
12%
Vitamin K
16µg
20%
Calcium
62mg
6%
Fiber
5g
20%
Folate (food)
31µg
N/A
Folate equivalent (total)
66µg
16%
Folic acid
22µg
N/A
Iron
2mg
11%
Magnesium
39mg
10%
Monounsaturated
13g
N/A
Niacin (B3)
5mg
24%
Phosphorus
161mg
23%
Polyunsaturated
9g
N/A
Potassium
397mg
11%
Riboflavin (B2)
0.2mg
13.7%
Sodium
1400mg
58%
Thiamin (B1)
0.3mg
20.7%
Trans
0.5g
N/A
Zinc
2mg
11%

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