Sausage and Apple Stuffing

Photo: José Picayo; Styling: Philippa Brathwaite
Sweet Italian sausage, chopped fresh fennel, and apple combine with tangy sourdough for a classic Thanksgiving stuffing.

Yield:

Serves 12 (serving size: about 3/4 cup)

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 166
Fat 6 g
Satfat 1.8 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 7 g
Carbohydrate 22.1 g
Fiber 2.3 g
Cholesterol 41 mg
Iron 1.9 mg
Sodium 310 mg
Calcium 62 mg

Ingredients

8 cups 1-inch sourdough bread cubes (about 12 ounces)
6 ounces mild Italian breakfast sausage
1 1/2 cups chopped onion
1 1/4 cups chopped fennel bulb
1 cup chopped celery
3 cups chopped peeled Golden Delicious apple (about 2 medium)
6 garlic cloves, minced
3 tablespoons chopped fresh sage
1/3 cup chopped fresh flat-leaf parsley
1 1/4 cups no-salt-added chicken stock (such as Swanson)
1/4 cup unfiltered apple cider
2 large eggs, lightly beaten
1/2 teaspoon freshly ground black pepper
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan. Bake at 350° for 20 minutes or until golden. Cool slightly. Place in a large bowl.

3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and cook for 5 minutes or until browned, stirring frequently to crumble. Add sausage to bread in bowl.

4. Return pan to medium-high heat. Add onion, fennel, and celery to pan; sauté for 7 minutes or until crisp-tender, stirring occasionally. Stir in apple and garlic; sauté for 5 minutes or until vegetables are tender. Add sage to pan; cook for 1 minute, stirring occasionally. Remove from heat; stir in parsley. Add onion mixture to bread mixture; toss well to combine.

5. Combine chicken stock, apple cider, eggs, and black pepper in a medium bowl, stirring with a whisk. Add egg mixture to bread mixture, stirring gently to combine. Spoon bread mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until top of stuffing is browned.

Note:

David Bonom,

November 2012