Filled with sweetly tart apples, chewy sweet cranberries, rich savory sausage, plenty of herbs, and perfect cubes of toasted sourdough. This is truly awesome stuffing.
Course: Side Dish
Keyword: Sausage Stuffing
6cupssourdough bread, cut into 3/4" cubes
1poundground sage sausage(regular sausage is fine if you can't find sage)
1cupchopped onion, about 1 small onion
3/4cupthinly sliced celery, about 2 medium stalks
1 1/2tablespoonsfresh sage or 2 1/2 teaspoons dried sage
1tablespoonfresh rosemary or 1 1/2 teaspoons dried rosemary
1teaspoonfresh thyme or 1/2 teaspoon dried thyme
1granny smith apple, cored and chopped small
1/3cupfresh parsley, minced
3/4cupturkey or chicken stock
One or two days before baking the stuffing:
Preheat the oven to 425 degrees. Spread the bread cubes across a large baking sheet. Toast the bread for 10-15 minutes or until crispy on the outside.
Remove from the oven and let cool completely before storing in a bowl or container with a loose cover. Let the bread dry out for a day or so before making the rest of the stuffing. The bread cubes should feel almost rock hard when it is finally time to make the stuffing.
When ready to make the stuffing:
In a large skillet, over medium heat, cook the onions and the sausage. Crumble the sausage as it cooks until it is browned.
Add the celery, rosemary, sage and thyme; continue to cook and stir to combine for a couple minutes or until the mixture is fragrant. Pour the sausage mixture over the bread in the bowl. Add the apples, dried cranberries and parsley. Toss to combine.
Drizzle with the turkey stock and melted butter and mix gently. Pour the stuffing mixture into a 9x13 pan and cover with foil. Bake at 350 degrees for 30 minutes. Uncover the stuffing, stir and bake another 10-15 minutes to toast the top.
MAKE AHEAD DIRECTIONS: If you are preparing this in advance, reserve all the liquids in a separate container. Place the stuffing mixture in the refrigerator along with the separate liquids. Bring the stuffing mixture to room temperature, drizzle with the turkey stock and butter and then toss to combine. Place in a 9x13 dish and bake as directed above.