I can’t believe Thanksgiving is less than a week away! Being a food blogger is kind of weird when it comes to holidays like Thanksgiving because you try out quite a few holiday recipes in the weeks leading up that it feels like a holiday all the time. I haven’t gotten sick of Thanksgiving food yet, not in the slightest! If anything sampling these holidays dishes has only whet my appetite more. What dish are you most looking forward to eating this Thanksgiving? My family never really did stuffing for our Thanksgivings and the first time I tasted it at a friend’s house I remember thinking, Why would anyone want bland, soggy bread? This recipe is nothing like that stuffing I originally tasted, happily. It’s actually pretty magnificent! I mean, we can all agree that the side dishes are the best (following dessert) right?
Taste: Slightly spicy, tangy, and rich. Much more flavorful than some other stuffing recipes I’ve tasted.
Texture: The bread on top is crusty while the bread underneath is rich and soft without being overly soggy. You can’t beat the bites of sausage and apple either!
Ease: Easy, you can chop the vegetables ahead of time or even saute them ahead of time.
Appearance: Golden brown and mouth watering.
Pros: This may be the stuffing on your T-day table.
Cons: Very rich! But isn’t that what T-day is all about??
Would I make this again? Yes.
How to make Apple and Sausage Stuffing
Yield: 8-10 servings
2 tablespoons vegetable oil
1 pound spicy pork bulk sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled and cored Granny Smith apples
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
1 (1-pound) loaf French bread, cut into 1-inch cubes (with crusts)
1 cup whole milk
1 cup low-sodium chicken broth
4 tablespoons unsalted butter, melted
Salt and freshly ground black pepper
3 large eggs, beaten to blend
Heat the oil in a large heavy skillet over medium heat. Add the sausage and saute, breaking up into pieces, until browned and cooked through, about 8 minutes. Use a slotted spoon to remove the sausage to a large bowl. Add the celery, onion, apple, garlic, parsley, sage, and bay leaf to the skillet and saute until the vegetables are soft, about 5 minutes. Discard the bay leaf. Add the vegetable mixture to the sausage in the large bowl. Can be made 1 day ahead of time, cover and refrigerate. Reheat to lukewarm before using.
Preheat the oven to 350°F. Butter a 13x9x2-inch glass baking dish. Add the bread to the sausage mixture. Whisk the milk, broth, and butter in a large measuring glass or small bowl to combine. Add to the stuffing and season to taste with salt and pepper. Mix in the eggs then transfer mixture to the prepared baking dish. Bake uncovered for about 50 minutes, until cooked through and browned.
© Handle the Heat - handletheheat.com