Sausage and Apple Stuffing
Servings 8
Ingredients
- 1 lb loaf of white bread cut into ¾ inch cubes, and dried* (about 12 cups of bread cubes)
- 6 tablespoons unsalted butter
- ¾ lb fresh pork sausage casings removed
- 2 crisp apples such as Honeycrisp, granny smith, or Sweetango, peeled cored and chopped into ¼ inch pieces
- 1 onion chopped
- 2 celery ribs chopped
- ¼ cup fresh parsley finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 tablespoons fresh sage finely chopped
- 3 cups low sodium chicken broth
- 2 eggs lightly beaten
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
Instructions
- Preheat the oven to 350 degrees Butter a 9 x 13 inch pan. Place the stale bread cubes in a large bowl.
- Heat a large pan over medium-high heat. Melt 2 tablespoons of butter and add the sausage, breaking it up with a wooden spoon as it cooks, until no longer pink, 5 minutes.
- Transfer the cooked sausage to the bowl with the bread cubes, leaving the sausage drippings in the pan.
- Add 2 tablespoons of butter to the pan. Once melted, add the onions, apples, celery and ½ teaspoon of salt. Cook until the vegetables are softened, about 5 minutes.
- Add the broth to the pan and bring to a boil.
- Pour the broth and vegetables over the bread cubes, add the chopped herbs, another ½ teaspoon of salt, pepper, and eggs, and toss gently to combine and moisten.
- Spread the mixture evenly into the prepared pan. Melt the remaining 2 tablespoons of butter in the microwave or stovetop and drizzle evenly over the top.
- Cover with foil and bake for 20 minutes. Remove foil and continue to bake an additional 25-30 minutes until golden.
Notes
*To dry the bread cubes, put them uncovered on a baking sheet or in a bowl for 24-48 hours. Alternatively you can let them toast lightly in a 275 F oven for 20 minutes or so.
To reheat the stuffing, cover the baking dish with aluminum foil and place in a 350 F oven for 30 minutes.