Apple Sausage Stuffing
Everyone has their own special version of the holiday stuffing recipe. Our recipe adds sweet and tart apples to a traditional sausage stuffing to celebrate our apple harvest season.
YIELD: 8-10 servings
- 6 cups (8 ounces) dried bread cubes, purchased or homemade
- 6 ounces sweet Italian sausage, bulk if possible
- 1 tablespoon unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 apples (1 Granny Smith, 1 Fuji), diced
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 1/2 cups low-sodium chicken stock, divided
- 3 large eggs
- Thyme sprigs for garnish
- Preheat the oven to 350°F. Place dried bread crumbs in a large mixing bowl, set aside.
- Crumble the sausage into a large skillet over medium-high heat and cook until browned. Transfer cooked sausage to the bread crumbs.
- In the same pan, lower heat to medium, then add the butter, onions and celery and cook until tender, about 10 minutes. Add the diced apples to the pan; cook for another 5-8 minutes until the apples are starting to soften. Stir in the sage, thyme, salt and pepper and cook for 1 minute more. Add 1 cup of the stock to the skillet, stirring to release the bits at the bottom of the pan; remove from the heat and transfer to the bowl with the bread crumbs and sausage.
- In a small bowl, whisk the eggs and remaining 1/2 cup of stock together. Stir egg mixture into the bread crumbs until all ingredients are combined.
- Transfer stuffing mixture to a 2-quart baking dish, cover with tin foil and bake for 15-20 minutes. Uncover and bake for another 15 minutes or until set and the top is nicely browned. Let rest 5-10 minutes before serving. Garnish with additional thyme leaves if desired.
- For a make-ahead option, cool stuffing completely, wrap tightly and freeze. Defrost in refrigerator one day ahead, reheat before serving.
Recipe created by: Meg Raines