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Apple-Sausage Stuffing

• 2 tart apples, such as Granny Smith, about 1 pound
• 1/2 pound ground sausage meat
• 2 cups finely chopped onions
• 1 teaspoon finely minced garlic
• 2 cups cubed bread -- toasted
• Salt and freshly ground pepper -- to taste
• 2 teaspoons finely chopped fresh sage
• 1 cup fresh or canned chicken broth
• 1/2 cup finely chopped parsley
• 2 tablespoons butter
• 1 egg, -- well beaten

Instructions:





Peel the apples and remove and discard the stems and cores. Cut the apples into quarters. Cut the apple quarters into very thin slices. There should be about 3 cups.
Place the sausage in a skillet over medium heat and cook, breaking up any lumps, until the meat has lost its raw look, about 5 minutes.
Add the onions and garlic and cook, stirring, until wilted. Add the apples to the skillet and stir. Add the toasted bread cubes, salt, pepper, sage, broth and parsley. Remove the pan from the heat and quickly stir in the butter and egg, blending well.
Cover and cook over low heat about 10 minutes. Remove from heat and keep warm until serving.
Per serving: 217 calories, 21 gm carbohydrates, 60 mg cholesterol, 530 mg sodium, 7 gm protein, 12 gm fat, 5 gm saturated fat
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