Fennel, Sausage and Apple Stuffing
A Kitchen Muse: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 12
A low fat, full of flavor side dish! Adapted from Cooking Light.
  • 12 oz. artisan bread
  • cooking spray
  • 9 ounces quality sweet Italian sausage
  • 4 tsp. olive oil, divided
  • 4 cups chopped onion
  • 1¼ cups sliced fennel bulb
  • 1¼ cups chopped carrot
  • 2 tbs. chopped fresh sage
  • ½ tsp. crushed fennel seeds
  • 5 minced garlic cloves
  • ½ tsp. freshly ground black pepper
  • 3 cups chopped apple (I used Melrose and it was delish!)
  • 2 tsp. sugar
  • 1½ cups fat-free, low sodium chicken broth
  • 2 large eggs
  1. Pre-heat oven to 400 degress
  2. Arrange bread cubes in a single layer on a baking sheet covered with cooking spray. Bake at 400 degrees for 16 minutes, stirring after 8 minutes.
  3. Place in a large bowl.
  4. Heat a large skillet over medium high heat. Remove sausage from casings. Coat skillet with cooking spray. Add sausage to pan and cook around 8 minutes until browned, stirring to crumble.
  5. Once cooked, add sausage to toasted bread crumbs.
  6. Return pan to stove over medium high heat.
  7. Add 3 tsp. oil to pan and swirl to coat.
  8. Add onion and the next 5 ingredients (through garlic). Add fresh ground pepper and saute until vegetables are tender (about 8 minutes).
  9. Add sauteed vegetables to bread mixture.
  10. Return pan to medium-high heat. Add 2 tsp. oil and swirl to coat. Add chopped apples and sugar and saute until apples caramelize, stirring occasionally.
  11. Add apples to bread mixture.
  12. Combine broth and eggs stirring with a whisk. Add broth mixture along with a ¼ tsp. pepper to sausage mixture tossing well to combine.
  13. Spoon stuffing into a 9 x 13" sprayed pan.
  14. Cover with foil and bake for 20 minutes.
  15. Uncover and bake for an additional 20 minutes until browned and crisp.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2011/11/28/fennel-sausage-and-apple-stuffing/