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Sausage-Apple Stuffing Bowl

Sausage-Apple Stuffing Bowl

with Sage Gravy

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We all know everyone's favourite part of festive dinners is the stuffing, so why not have it for dinner? Our sausage, apple and sweet potato stuffing bowl will have you longing to cozy up to a fireplace!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Mild Italian Sausage, uncased

1 unit

Gala Apple

¼ cup

Dried Cranberries

113 g

Onion-Celery Blend

14 g

Sage and Thyme

1 unit

Ciabatta Roll


340 g

Sweet Potato, cubes


2 unit

Chicken Broth Concentrate

1 tbsp



Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


2 g

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories920 kcal
Fat52 g
Saturated Fat18 g
Carbohydrate87 g
Sugar27 g
Dietary Fiber10 g
Protein27 g
Cholesterol30 mg
Sodium1900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until tender, 22-23 min.


Core, then cut the apple into 1/2-inch pieces. Finely chop sage. Strip 1 tbsp thyme leaves off the stem (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, cranberries and half the sage. Swirl until fragrant, 1 min. Transfer cranberry mixture to a large bowl, then add the bread pieces. Toss to combine and set aside.


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


Stir together 1 tsp cornstarch and 1/2 cup water (dbl both 4 ppl) in a small bowl. Heat the same small pot (from Step 2) over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), broth concentrates, remaining sage and cornstarch mixture. Whisk often, until slightly thickened, 3-4 min. Set aside.


Turn the oven broiler to high. Add roasted sweet potatoes to the sausage mixture. Stir to combine. Spread bread topping over the sausage mixture. Transfer the pan to the middle of the oven. Broil until topping is golden brown, 2-3 min. (TIP: Keep an eye on your bread so that it does not burn!) (NOTE: If you don't have an oven-proof pan, transfer the mixture to an 8x8-inch baking dish, or a 9x13-inch baking dish for 4 ppl, before assembling and broiling!)


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