Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on Time
45 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 12 (serving size: about 3/4 cup)

Sweet Italian sausage, chopped fresh fennel, and apple combine with tangy sourdough for a classic Thanksgiving stuffing.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

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