Name: Thanksgiving Stuffing with Sausage and Apples
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 8 cups (1 pound) sourdough loaf, 1/2 inch cubed -; 3 tablespoons olive oil -; 1 teaspoon kosher salt -; 1/2 teaspoon freshly ground black pepper -; 1 pound country sausage – pork or turkey -; 6 stalks celery (2 cups), diced -; 2 large Gala apples, cored and diced small -; 1 medium onion (1 cup), diced -; 2 tablespoons chopped fresh sage -; 2 teaspoons dried thyme leaves -; 1/4 teaspoon freshly ground pepper -; 1 tablespoon apple cider vinegar -; 1/2 teaspoon kosher salt -; 2 cups low sodium chicken stock -

Thanksgiving Stuffing with Sausage and Apples

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Thanksgiving Stuffing with Sausage and Apples

1. 8 cups (1 pound) sourdough loaf, 1/2 inch cubed -

2. 3 tablespoons olive oil -

3. 1 teaspoon kosher salt -

4. 1/2 teaspoon freshly ground black pepper -

5. 1 pound country sausage – pork or turkey -

6. 6 stalks celery (2 cups), diced -

7. 2 large Gala apples, cored and diced small -

8. 1 medium onion (1 cup), diced -

9. 2 tablespoons chopped fresh sage -

10. 2 teaspoons dried thyme leaves -

11. 1/4 teaspoon freshly ground pepper -

12. 1 tablespoon apple cider vinegar -

13. 1/2 teaspoon kosher salt -

14. 2 cups low sodium chicken stock -

How to cook deliciously - Thanksgiving Stuffing with Sausage and Apples

1. Stage

Preheat the oven to 425°F.

2. Stage

Toast the bread cubes: On a large baking sheet, spread the bread cubes. Drizzle with olive oil, salt, and pepper. Use your hands to toss and coat the bread. Toast in the oven for 10 minutes, until the cubes have toasted slightly and take on a little color. When ready, they will still be tender and squishy on the inside, but toasty and stiff on the outside. Cool, then transfer to a large mixing bowl.

3. Stage

Prepare your baking dish: Butter a 9 x 13-inch baking dish and set it aside.

4. Stage

Cook the stuffing ingredients: Heat a large skillet over medium-high heat. Add sausage, breaking it up as you go. Let it brown and release some moisture. This should take about 5 to 7 minutes. Add celery, apples, onion, sage, thyme, and pepper to the pan. Scrape up any browned bits (fond), from the sausage. Sauté for about 10 to 12 minutes, stirring only occasionally, because you want the fruit and vegetables to take on a little color as well. Once the vegetables have browned just a bit, and softened, add the apple cider vinegar. Stir to coat and cook for one minute more. Taste the dish along with a piece of the toasted bread. Decide if it needs more salt. If so, add it now. Add the stock and scrape up any remaining fond on the bottom of the pan. Give everything a good stir.

5. Stage

Combine everything together: Carefully, pour skillet contents over the bread in the mixing bowl. Stir to combine, then pour everything into the prepared baking dish.

6. Stage

Cover and bake: Spray one side of the foil with cooking spray or brush with oil to prevent any of the stuffing from sticking to the top. Cover the baking dish with the aluminum foil oil side down, then place in the oven for 20 minutes. After 20 minutes, remove the foil, and continue baking for 20 additional minutes. When it’s ready, the stuffing will look moist but have a nice crispy texture on top, and a golden color. Did you love the recipe? Give us some stars and leave a comment below!