Traditional Apple-Sausage Stuffing | RICARDO

Ingredients

• 1/4 lb (115 g) bacon, cut into small pieces
• 1 onion, chopped
• 2 stalks celery, thinly sliced
• 2 cloves garlic, chopped
• 2 Cortland apples, peeled and diced
• 1 cup (250 ml) chicken broth
• 3 cups (750 ml) stale country bread cut into cubes
• 1 lb (454 g) Toulouse sausage meat (about 6 sausages)
• 2 teaspoons (10 ml) whole-grain mustard
• 1/4 teaspoon (1 ml) ground cinnamon
• 1 egg
• Salt and pepper