Apple, Sausage and Sage Sourdough Stuffing
4

Serves 12 to 14

This rich, full-flavored stuffing is a show stealer, whether stuffed in a turkey or baked on its own. For a vegetarian version, use vegetable broth instead of chicken broth and substitute vegetarian sausage or a few cups sautéed shiitake mushrooms for the meat sausage.

View user submitted photos
    Ingredients: 
    • 1 loaf sourdough hearth bread, cut into 1/2-inch cubes (about 11 cups)
    • 1 tablespoon expeller-pressed canola oil
    • 3/4 pound fresh mild pork or chicken sausage
    • 4 Braeburn, Gala or other apples, cored and diced
    • 3 ribs celery, thinly sliced
    • 1 large onion, diced
    • 2 tablespoons unsalted butter
    • 2 1/2 cups low-sodium chicken broth
    • 1/3 cup chopped fresh sage leaves
    • 3/4 teaspoon fine sea salt
    • 1/2 teaspoon freshly ground pepper
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Preheat oven to 300°F. Spread bread cubes out on two baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.

    Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to the bread. Stir in broth, sage, salt and pepper.

    If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.

    Nutritional Info: 
    Per Serving:260 calories (100 from fat), 11g total fat, 3.5g saturated fat, 30mg cholesterol, 620mg sodium, 30g carbohydrate (3g dietary fiber, 6g sugar), 9g protein

    Recipe Discussion