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Preheat oven to 450°F and position rack in the upper third of the oven.
Wash and dry the fresh produce.
Peel, trim, and medium dice carrots and sweet potatoes. Transfer both to a large baking sheet pan.
Trim and medium dice celery; peel, halve, and medium dice onion. Add both to the baking sheet with the other veggies, drizzle with oil, and season with spices; toss to combine and spread out in an even layer.
Place veggies in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until fork-tender, 15-18 minutes.
Meanwhile, preheat a large skillet over medium-high heat.
While the skillet heats up, quarter, core, and medium dice apples.
Once the skillet is hot, add oil and swirl to coat the bottom; add apple, sausage, and spices. Cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes; remove from heat.
While the sausage and apple are cooking, place yogurt, water, honey, Dijon, and spices in a small bowl; whisk to combine the sauce. Add additional water, 1 tablespoon at a time, if needed, to reach a drizzling consistency. Set aside.
Cut bread into 1-inch cubes.
When the veggies are done, remove from oven and set oven to broil on high.
Sprinkle bread cubes over the veggies, return baking sheet to the oven, and broil until golden and toasted, 2-3 minutes.
When the bread cubes are done, remove from the oven; add sausage mixture to the baking sheet and toss to combine the "stuffing."
To serve, divide stuffing between bowls, drizzle with sauce, and enjoy!
Preheat oven to 450°F and position rack in the upper third of the oven.
Wash and dry the fresh produce.
Peel, trim, and medium dice carrots and sweet potatoes. Transfer both to a large baking sheet pan.
Trim and medium dice celery; peel, halve, and medium dice onion. Add both to the baking sheet with the other veggies, drizzle with oil, and season with spices; toss to combine and spread out in an even layer.
Place veggies in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until fork-tender, 15-18 minutes.
Meanwhile, preheat a large skillet over medium-high heat.
While the skillet heats up, quarter, core, and medium dice apples.
Once the skillet is hot, add oil and swirl to coat the bottom; add apple, sausage, and spices. Cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes; remove from heat.
While the sausage and apple are cooking, place yogurt, water, honey, Dijon, and spices in a small bowl; whisk to combine the sauce. Add additional water, 1 tablespoon at a time, if needed, to reach a drizzling consistency. Set aside.
Cut bread into 1-inch cubes.
When the veggies are done, remove from oven and set oven to broil on high.
Sprinkle bread cubes over the veggies, return baking sheet to the oven, and broil until golden and toasted, 2-3 minutes.
When the bread cubes are done, remove from the oven; add sausage mixture to the baking sheet and toss to combine the "stuffing."
To serve, divide stuffing between bowls, drizzle with sauce, and enjoy!