Ingredients
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1 loaf Sourdough bread
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1 lb mild Italian sausage meat, casing removed
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1 large yellow onion
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1 large Granny Smith apple
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2/3 cup SaltSpring Kitchen Co. Apple & Fig Spread
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2 tsp paprika
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¼ cup chopped fresh sage
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1 ½ cups vegetable or chicken stock
Directions
- Preheat the oven to 400°F. Tear or cut the loaf of bread into 1-inch cubes and place in a large bowl.
- Heat a large frying pan over medium-high heat. Add the sausage meat, breaking it up as it begins to brown. Dice the onion and apple, leaving the apple peel on. Add both to the pan once the sausage starts to brown and release juices. Continue to sauté until the sausage is fully cooked, and the onion and apple are soft. Remove from heat and allow to cool slightly.
- In a large liquid measuring cup, whisk together the Apple & Fig Spread and the eggs until frothy. Add paprika and chopped sage, whisking to combine. Gradually pour in the stock, stirring gently to create a uniform mixture.
- Add the sausage mixture to the bread in the bowl, tossing lightly to combine. Pour the liquid mixture over the bread and sausage, mixing well to ensure all bread cubes are moistened. Transfer to a large casserole dish, spreading evenly without compacting the mixture.
Spray a large piece of aluminum foil with non-stick spray, placing it non-stick side down over the stuffing. Bake covered for 25 minutes, then remove the foil and continue baking for an additional 10 minutes, or until the top is browned and the internal temperature reaches 165°F. Use a thermometer to check the centre.
- Remove from the oven and let stand a few minutes before serving. Transfer to a serving bowl and serve hot.
Recipe Note
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
