Apple, Sausage and Sage Sourdough Stuffing

Apple, Sausage and Sage Sourdough Stuffing

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 cooked shiitake mushrooms for the meat sausage.

Ingredients: 
  • 1 loaf sourdough 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 stalks 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 ground black pepper
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Method: 

Preheat oven to 300°F. Spread bread cubes out on two large rimmed 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 toasted 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 and 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

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