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Apple Sausage Stuffing

by Pierce Abernathy featured in 4 Ways to Up your Stuffing Game

Ingredients

for 10 servings

  • 8 tablespoons
    unsalted butter, 1 stick
  • 1 ½ lb
    breakfast sausage, casings removed (680 g)
  • 6 stalks celery, chopped
  • 2 large yellow onions, diced
  • 4 cloves garlic, chopped
  • 2 apples, skin-on, cored and chopped
  • 2 tablespoons
    fresh sage, chopped
  • 2 tablespoons
    fresh thyme leaf
  • 2 loaves day-old sourdough bread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
  • 3 large eggs
  • 3 cups
    chicken stock (720 mL)
  • 1 teaspoon
    salt
  • ½ teaspoon
    black pepper

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Preparation

  1. Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
  3. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
  4. Add the apples, sage, and thyme. Cook until slightly softened, about 3 minutes.
  5. In a medium bowl, beat together the eggs, chicken stock, salt, and pepper.
  6. In a large bowl, combine the bread and cooked sausage mixture.
  7. Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
  8. Transfer the stuffing to the prepared baking dish and cover with foil.
  9. Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  10. Enjoy!
 

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