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Apple, Sausage and Sage Sourdough Stuffing

Serves 12 to 14
Time 1 hr 20 min
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 canola oil
  • 3/4 pound fresh mild pork or chicken sausage
  • 4 Braeburn, Gala or other apples, cored and diced
  • 3 celery stalks, thinly sliced
  • 1 large yellow 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
Method

Preheat the 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 loaf sourdough bread, cut into 1/2-inch cubes (about 11 cups)
  • 1 tablespoon canola oil
  • 3/4 pound fresh mild pork or chicken sausage
  • 4 Braeburn, Gala or other apples, cored and diced
  • 3 celery stalks, thinly sliced
  • 1 large yellow 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