Apple & Sausage Stuffing Recipe
User Reviews
5
Apple & Sausage Stuffing Recipe
Description
The recipe begins by toasting cubed sourdough or country loaf bread at 300°F until crisp but not hard, providing a sturdy base for the stuffing. Meanwhile, Italian sausage is browned and then combined with a sautéed mix of onion, celery, fennel, apples, and garlic, seasoned with fresh sage, salt, and pepper. The fennel adds a subtle licorice flavor that complements the savory sausage and tart apples.
The bread cubes are mixed with the sausage and vegetable mixture, then moistened with a combination of chicken broth, whole milk, melted butter, Dijon mustard, and beaten eggs. This mixture is transferred to a buttered baking dish and baked at 350°F until set and golden, yielding a stuffing that is creamy inside with a slightly crisp top.
This stuffing pairs well with roasted poultry or as a hearty side dish in festive dinners. The balance of savory sausage, tart apples, aromatic fennel and fresh herbs makes it a well-rounded complement to seasonal meals.
Substitutions are possible: if fresh fennel is unavailable, 1 teaspoon of fennel seed or no fennel can be used. Fresh sage can be replaced with 2 teaspoons dried sage if needed. These adjustments maintain flavor complexity while accommodating ingredient availability.
Ingredients
- 1 bread sourdough or country loaf, cut into 3/4-inch cubes, loaf, crusty, 1 pound
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 cup yellow onion diced
- 1 cup celery sliced into 1/4-inch slices
- 1/2 fennel bulb sliced into 1/4-inch slices
- 1 cup apple cored and sliced into quarter rounds, Granny Smith variety
- 1 bay leaf
- 2 garlic minced, cloves
- 2 tablespoons sage chopped, fresh
- 2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 1 cup whole milk
- 1 cup chicken broth low-sodium, 227 grams
- 4 tablespoons unsalted butter melted and cooled to room temperature, 57 grams
- 1 tablespoon Dijon mustard
- 3 egg lighten beaten, large
- salt to preference, to finish, freshly ground
- black pepper to preference, to finish, freshly ground
- sage optional, to garnish, fresh leaves
Instructions
- Preheat the oven to 300°F. Place bread cubes in a single layer on a large sheet pan. Toast in the oven for 25 minutes, tossing halfway through, until toasted but not hard. Set aside to cool.
- Increase the oven temperature to 350°F. Butter a 9x13-inch glass baking dish, or spray with cooking spray. Set aside.
- Heat oil in a large, heavy skillet over medium heat. Add sausage and sauté, until browned and cooked through, breaking up into pieces, about 8 minutes. Use a slotted spoon to remove the sausage to a large bowl.
- In the same pan with remaining grease from sausage, add the onion, celery, fennel, apple and bay leaf to the skillet and sauté until the vegetables are soft, about 5 minutes. Add the garlic, sage, salt, and pepper. Cook until fragrant, about 1 minute. Discard the bay leaf. Remove from heat. Remove vegetable mixture to the bowl with sausage.
- Add the bread to the sausage and vegetables, and mix to combine.
- In a large measuring glass or medium bowl, whisk together the milk, chicken broth, cooled melted butter, Dijon mustard, and lightly beaten eggs. Pour wet ingredients over the sausage and vegetable mixture and mix together until well combined. Transfer to the prepared baking dish. Lightly season with salt and pepper to preference.
- Bake uncovered for about 50 minutes, or until cooked through and browned on top.
- Garnish with fresh sage leaves. Serve warm.
Notes
- If fresh fennel is unavailable, substitute with 1 teaspoon fennel seed or omit entirely.
- Replace fresh sage with 2 teaspoons dried sage if fresh is hard to find.
User Reviews
Overall Rating
5
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