Lunch: Sausage, Apple, and Cranberry-Nut-Bread Dressing

Recipe by Grace Parisi Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut.

This recipe includes fertility superfoods such as:

Apples

Health and fertility benefits of Sausage, Apple, and Cranberry-Nut-Bread Dressing

Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 lb. cranberry-pecan bread
6 tbsp. unsalted butter
3 Granny Smith apples
2 shallots
1 celery rib
2 tbsp. chopped sage
1 lb. bulk breakfast sausage
6 c. chicken stock or low-sodium broth
salt
Freshly ground pepper

Instructions

Preheat the oven to 350 degrees F. Spread the bread cubes in a large roasting pan and toast for about 15 minutes, stirring once or twice, until slightly dry. Transfer to a large bowl.
In a large, deep skillet, melt 4 tablespoons of the butter. Add the apples, shallots, celery, and sage and cook over high heat, stirring occasionally, until the apples are lightly browned in spots, about 8 minutes. Add the sausage pieces and cook over high heat, breaking them up with a spoon, until they're browned and cooked through, about 5 minutes. Add 3 cups of the stock and boil until nearly evaporated, about 6 minutes. Season with salt and pepper.
Add the sausage mixture to the bread along with the remaining 3 cups of stock. Stir until evenly moistened. Transfer the dressing to a large, buttered baking dish and dot with the remaining 2 tablespoons of butter.
Cover the dressing with foil and bake for 30 minutes. Remove the foil and bake for 30 minutes longer, until the dressing is browned around the edges. Let rest for 15 minutes before serving. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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