This stuffing is a thanksgiving favorite!
I went walking through Williams & Sonoma one day, prior to hosting thanksgiving, and saw this recipe in one of their cookbooks! I knew I had to try it out, and every year since that day I have tweaked the recipe a bit to continue to perfect it! Give it a try this year if you are the one hosting your family!
Apple & Sausage Stuffing
Ingredients
Serves 10
1.5 lb Whole Grain Cranberry Pecan bread (Chabaso Bakery makes the best)
1 onion, sliced
2 leeks, white and pale green only
5 apples (Honeycrisps) peeled, cored and diced
1.5 lb hot Italian sausage
2 Tbsp chopped fresh sage
1.5 cup chicken stock
1/4 cup apple brandy
1 tbsp fresh thyme
Salt and pepper to taste
Directions
Preheat the oven to 350 F.
Dice the bread and place on a sheet pan. Bake until dried and slightly toasted, about 10 minutes.
When cooled, transfer to a large bowl.
Saute the onions and leeks until tender. Add the apples and sage. Cook for about 5 minutes. Add the sausage and cook for an additional 5 minutes.
Add the stock, 1/2 cup at a time, and bring to a boil, reduce for 5 minutes.
Add the apple brandy and the thyme. Set aside.
Pour the sausage mixture over the bread and mix. The croutons should be moist, not mushy nor too crunchy.
Adjust the seasonings.
Transfer to a buttered baking dish, cover with a buttered sheet of foil and bake for 15-20 minutes. Remove the foil and bake for another 20 minutes, until the top is crisp and browned.
Notes:
Can be made ahead and kept refrigerated before baking.
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