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Sausage and Apple Stuffing

Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on time 45 mins
Total time 1 hr, 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.

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

Nutrition 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

How to Make It

  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.