SAUSAGE & APPLE STUFFING
Sausage & Apple Stuffing
1 loaf white bread, unsliced
1 lb country pork sausage, loose
2 Fuji or Jonagold apples, sliced
1 medium yellow onion, julienned
2 cups cremini mushrooms, sliced
1/3 cup This Little Goat Went to Southeast Asia
2 cups beef stock
Cut white bread into large cubes. Allow to sit out and dry for at least 4 hours, but up to a day ahead.
Preheat oven to 350 degrees.
Sauté onions and mushrooms over medium heat. Once tender, add apples and cook for another 5 minutes. Add Southeast Asia sauce and toss to coat. Remove to a sheet tray to cool slightly.
Brown sausage and allow to cool slightly. Do not strain fat.
Toss bread cubes, sautéed vegetables, and browned sausage with beef stock and eggs.
Place in a casserole dish and bake for 30 minutes, until golden brown.