Sausage Apple Stuffing Bowls

Yum!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-23 min.

Step 2

Core, then cut apple into 1/2-inch pieces. Finely chop sage. Strip 1 tbsp thyme leaves from stems (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, dried cranberries and half the sage. Swirl the pan until fragrant, 1 min. Transfer cranberry mixture to a large bowl. Add ciabatta, then toss to combine. Set aside.

Step 3

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

Step 4

Meanwhile, heat the same small pot (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), broth concentrates, remaining sage and Cream Sauce Spice Blend. Cook, whisking often, until combined, 1 min. Add 1 cup water (dbl for 4 ppl). Cook, whisking often, until gravy thickens, 1-2 min.

Step 5

Turn the oven to high broil. Add roasted sweet potatoes to the pan with sausage-apple stuffing. Stir to combine. Spread bread topping over stuffing. Transfer the pan to the middle of the oven. Broil until topping is golden-brown, 2-3 min. (TIP: Keep an eye on bread topping so it doesn't burn!)

Step 6

Divide sausage-apple stuffing bake between bowls. Pour sage gravy over top.