Sausage-Apple Stuffing Bowl

Core, then cut the apple into 1/2-inch pieces. Finely chop sage. Strip 1 tbsp thyme leaves off the stem (dbl for 4 ppl). Cut ciabatta into 1/2-inch pieces. Heat a small pot over medium-low heat. When hot, add 1 tbsp butter (dbl for 4 ppl), thyme, cranberries and half the sage. Swirl until fragrant, 1 min. Transfer cranberry mixture to a large bowl, then add the bread pieces. Toss to combine and set aside.

Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onion-celery mixture and apples. Cook, stirring occasionally, until softened, 3-4 min. Add the sausage. Cook, breaking up the sausage into smaller pieces, until no pink remains, 3-5 min.** Season with salt and pepper.

Stir together 1 tsp cornstarch and 1/2 cup water (dbl both 4 ppl) in a small bowl. Heat the same small pot (from Step 2) over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), broth concentrates, remaining sage and cornstarch mixture. Whisk often, until slightly thickened, 3-4 min. Set aside.

Turn the oven broiler to high. Add roasted sweet potatoes to the sausage mixture. Stir to combine. Spread bread topping over the sausage mixture. Transfer the pan to the middle of the oven. Broil until topping is golden brown, 2-3 min. (TIP: Keep an eye on your bread so that it does not burn!) (NOTE: If you don't have an oven-proof pan, transfer the mixture to an 8x8-inch baking dish, or a 9x13-inch baking dish for 4 ppl, before assembling and broiling!)