Food & Wine


It's November, the eating-est month of the year. In celebration of the approaching Thanksgiving holiday, we'll spend the month offering up recipes that would make nice, change-of-pace additions to your big meal. Today's recipe comes from Real Simple magazine's website,


1 pound sweet Italian sausage, casings removed

4 medium-size tart red apples (such as Rome or Empire), unpeeled, cored, and diced

1 7-oz. bag diced mixed dried fruit

2 tablespoons chopped fresh sage or 2 teaspoons dried sage

1/2 teaspoon ground nutmeg

2 10-oz. packages frozen Parmesan garlic bread (such as Pepperidge Farm), thawed and cut into 1/2-inch cubes

1 cup chicken broth


Cook the sausage in a large skillet over medium heat, breaking up the meat as it cooks. When it's brown, add the apples and cook, stirring occasionally, until the apples are tender, about 5 minutes. Stir in the dried fruit, sage, and nutmeg. Fold in the bread and add the broth.

Lightly butter a 3-quart baking dish or casserole. Spoon in the stuffing. (The stuffing can be made to this point up to 1 day ahead. Cover and refrigerate.)

Place the stuffing in the oven while the turkey is cooking (or in a preheated 350 degree oven) and bake 40 to 45 minutes or until the top is golden and toasted.