Ingredients

  • 1 tsp. Olive Oil
  • 1 lb. . Andouille Sausage, diced
  • 2 tbsp. unsalted Butter
  • 2 stalks Celery, thinly sliced
  • 1 Green Bell Pepper, diced
  • ½ yellow Onion, chopped
  • 1 tart Apple, (such as Granny Smith or Pink Lady), cored and chopped
  • 1 tbsp. Cajun Spice Blend
  • 1½ cups low-sodium Chicken Broth
  • 1 large Egg, beaten
  • 3 cups ripped dry Bread
Instructions

  1. Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray.
  2. In a large skillet, heat olive oil over medium-high heat. Add sausage and cook. Once sausage begins to brown, add butter, celery, bell pepper, onion, apple, and spices. Cook, stirring often, until vegetables are tender, 5 to 7 minutes. Remove from heat; stir in broth and egg. Add stuffing mix and stir to combine.
  3. Pour into prepared baking dish and bake for 60 minutes.