Tuesday, October 28, 2008

Sausage, apple, and Cheddar bread pudding is holiday fare

We’re counting down the days. Until Halloween. Until the very-long-awaited election. Until the holidays, with their special meals and fixin’s. One recipe that caught our eye this week is rich with the flavors of apples, onion, sausage, and Cheddar cheese. It’s from a 2004 issue of Cooking Light, and while this dish could be defined as a bread pudding, it looks like it would make a great stuffing too. We’re always on the lookout for a new stuffing for the ‘experimental’ end of the bird. This could be this year’s holiday offering.

The folks at Cooking Light suggest leaving the peel on the apple for both color and texture. We’ll take them at their word. It looks like a great way to use leftover sourdough bread too.

Yield 6 servings

8 ounces turkey Italian sausage
2 cups chopped Granny Smith apple
1 cup chopped onion
2 cups 1% low-fat milk
1 cup egg substitute
3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces (1-inch) cubed day-old sourdough bread (about 9 cups)
Cooking spray

Preheat oven to 350°.
Heat large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook for 4 minutes or until browned, stirring to crumble. Stir in apple and onion. Cover and cook over low heat 5 minutes or until apple is crisp-tender. Remove from heat; cool slightly.
Combine milk, egg substitute, 1/4 cup cheddar cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl, stirring with a whisk. Stir in sausage mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
Nutritional Information -
Calories: 308 (30% from fat) Fat: 10.4g (sat 4.9g,mono 3.4g,poly 1.6g) Protein: 20.7g
Carbohydrate: 32.4g Fiber: 2.7g Cholesterol: 50mg Iron: 2.5mg Sodium: 762mg Calcium: 256mg
(Marie Simmons, Cooking Light, October 2004)

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