Sausage, Apple & Yam Stuffing w/ Sweet Curry Sauce

Last July
when we were visiting our daughter and grandkids in Ontario, she made this unusual dish from the Mealime app. As a busy mother and book editor, she loves that this app creates a grocery list for her which saves time.  I decided to share the main image from their website so you can see plating that is more professional, but I did include a pic I took of how this dish turned out for us.

I love trying different types of food and unique flavors and this recipe brought both. Looking at the 2 photos, I think when I make it again I will cube the bread and dice the vegetables fairly small so that a bite can include a bit of everything. 

Why the curry sauce is a different color I don't know. I suspect the color will change depending on the curry powder you use. However most I have seen is bright yellow so find the color in their photo unique. The original recipes also said sweet potatoes, but I personally prefer the flavor of very dark orange yams.

 If you make it let me know what you think. And be sure and head over to the Mealime app to check it out. Lots of great recipes I love there. 

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Sausage, Apple & Sweet Potato Stuffing w/ Sweet Curry Sauce
Serves 4

Stuffing - 
2                      Medium carrots
2                      Stalks celery
2                      Gala apples
1 lb.                 Ground pork sausage
                     Medium red onion
1 lb.                 Dark orange yams
4 slices            Whole grain bread (might sub crusty sourdough  next time)
6 tsp                Extra virgin olive oil - divided
1-1/2 tsp         Sage, dried - divided
1 tsp                Thyme, dried
1-1/4 tsp          Salt - divided
5/8 tsp             Black pepper - divided
1/2 tsp             Cinnamon

Sauce - 
2/3 C                Greek yogurt, plain
2 T                   Water
2 tsp                 Honey
2 tsp                 Dijon mustard
2 tsp                 Curry powder
1/2 tsp              Garlic powder
1/4 tsp              Salt

Instructions - 

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 4 tsp oil, and season 1 tsp sage, 1 tsp thyme, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp cinnamon. Toss to combine and spread out in an even layer. Place veggies in the oven 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 2 tsp 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. ½ tsp sage, dried ¼ tsp salt ⅛ tsp black pepper

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 T at a time, if needed, to reach a drizzling consistency

Cut bread into 1-inch cubes.4 slices whole grain bread. 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!