Sausage-Apple Stuffing Bowls
with Sage Gravy
We all know everyone's favourite part of festive dinners is the stuffing, so why not have it for dinner? Our sausage, apple and potato stuffing bowl will have you longing to cozy up to a fireplace!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
1 unit(s)
Gala Apple
¼ cup
Dried Cranberries
7 g
Sage and Thyme
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
350 g
Yellow Potato
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
113 g
Mirepoix
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-23 min.
Core, then cut apple into 1/2-inch pieces. Finely chop sage. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Cut ciabatta into 1/2-inch pieces. Heat a small pot over medium-low heat. When hot, add 2 tbsp (4 tbsp) butter, thyme, dried cranberries and half the sage. Swirl the pan until fragrant, 1 min. Transfer cranberry mixture to a large bowl. Add ciabatta, then toss to combine. Set aside.
Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix and apples. Cook, stirring occasionally, until softened, 3-4 min. Add sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 3-5 min.** Season with salt and pepper.
Meanwhile, heat the same small pot (from step 2) over medium.When hot, add 1 tbsp (2 tbsp) butter, broth concentrate, remaining sage and Cream Sauce Spice Blend. Cook, whisking often, until combined, 1 min. Add 1/2 cup (1 cup) water. Cook, whisking often, until gravy thickens, 1-2 min. Season with salt and pepper, to taste.
Turn the oven to high broil. Add roasted potatoes to the pan with sausage-apple stuffing. Stir to combine.Spread bread topping over stuffing. Transfer the pan to the middle of the oven. Broil until topping is golden-brown, 2-3 min. (TIP: Keep an eye on bread topping so it doesn't burn!)
Divide sausage-apple stuffing bake between bowls. Pour sage gravy over top.
