Sausage, Apple & Sweet Potato Stuffing Bowl with Sweet Curry Sauce

Directions

1. Preheat the oven to 450°F and position the rack in the upper third.
2. Wash and dry all produce, then prepare the vegetables and fruit as directed in the steps that follow.
3. Dice carrot and sweet potato into medium pieces and spread them on a baking sheet.
4. Trim celery, peel and dice onion, and add them to the baking sheet; drizzle with oil and sprinkle with cinnamon, curry powder, sage, thyme, salt, and pepper. Toss to coat and spread in an even layer.
5. Roast the vegetables in the oven, stirring once halfway through, until they are fork-tender, about 15–18 minutes.
6. While the vegetables roast, heat a skillet over medium-high heat and then add a bit of oil when hot.
7. Quarter, core, and dice the apple; add it to the skillet with the sausage and spices, cooking until the sausage is browned and crumbly, about 4–5 minutes.
8. In a small bowl, whisk together yogurt, water, honey, Dijon mustard, and spices until smooth; adjust with water a little at a time to reach a drizzling consistency and set aside.
9. Cut the bread into 1-inch cubes.
10. Once the vegetables are done, switch the oven to broil on high and toast the bread cubes on the baking sheet until golden, about 2–3 minutes.
11. Remove the bread, add the sausage mixture to the roasted vegetables and bread, toss to combine into a stuffing, and portion into bowls; drizzle with the yogurt curry sauce to serve.