Marina's Apple and Sage Sausage Stuffing
November 14, 2024 • 0 comments
This is my grandmother's recipe, the one dish I really care about having on Thanksgiving. I've made it every year now since I moved out, and it's always the highlight of my meal. I always double the recipe, because I love having extra all week.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (1 lb.) Mild Xtra Sage Pork Sausage
- (1 cup) Bacon Pieces - Natural Cure
- (1) Large onion
- (1 cup) Celery, chopped
- (1/2 lb.) Mushrooms, sliced
- (2) Apples, cored and diced
- (1 cup) Parsley, chopped
- (1 tsp.) Fresh sage, chopped
- (1 tsp.) Fresh thyme, chopped
- (1 loaf) Sourdough bread, cut into 1-inch cubes
- (2 cups) Chicken broth
- Salt and pepper, to taste
Directions
Recipe Prep: Cube the bread and leave out on the counter for 1-2 days before cooking. This recipe works best if the bread is slightly stale. If you don't have time to do that, toast the cubes well well or roast them in the oven with a little bit of olive oil, at 400 F for 10 minutes, and then proceed with cooking.
- Preheat the oven to 350 F. Grease a 9 x 13 pan and set aside.
- In a large skillet or saucepan, fry the bacon until crisp. Remove and cook the sausage, breaking up into small pieces.
- While the meat is cooking, prep the vegetables. Dice the onion, chop the celery, slice the mushrooms, core and slice the apples, and finely chop the herbs. You can leave all of these combined on a cutting board, or transfer to a bowl.
- Add the bacon back with the sausage and add the onion, celery, mushrooms, apples, and herbs to the skillet. Cook over medium heat, stirring occasionally, for 5 minutes.
- Stir in the bread cubes and chicken broth. Cook for about 5 minutes more, until mixture is warmed through and bubbling, and add salt and pepper to taste.
- Transfer to a 9 x 13 pan and distribute evenly. Cook at 350 F for about 35 minutes, or until set.
