Sausage-Apple Stuffing Bowls
with Sage Gravy
Everyone's favourite part of a roast dinner is the stuffing, so why not make it the star? Our sausage, apple and potato stuffing bowl will have you longing to cozy up in front of 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
(May contain Mustard, Soy, Wheat, Egg, Milk)
1 unit(s)
Gala Apple
28 g
Dried Cranberries
113 g
Mirepoix
14 g
Sage and Thyme
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
350 g
Yellow Potato
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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 the pot is hot, add 2 tbsp (4 tbsp) butter, thyme, dried cranberries and half the sage. Swirl until fragrant, 1 min.
- Transfer cranberry-herb mixture to a large bowl.
- Add ciabatta, then toss to combine. Set aside.
- Heat a large oven-proof pan over medium-high heat.
- When the pan is 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, reheat the same small pot (from step 2) over medium.
- When the pot is 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.