Description
Discover how to make a delicious Sausage and Apple Stuffing that’s perfect for your next holiday feast. Get the recipe and step-by-step instructions here!
Ingredients
- – 1 loaf (1 pound/454g) of crusty bread, sourdough or country loaf, cut into 3/4-inch cubes
- – 2 tablespoons (30 ml) olive oil
- – 1 pound (454 g) beef sausage
- – 1 cup (240 ml) yellow onion, diced
- – 1 cup (240 ml) celery, sliced into 1/4-inch slices
- – 1/2 fennel bulb, sliced into 1/4-inch slices*
- – 1 cup (240 ml) Granny Smith apples, cored and sliced into quarter rounds
- – 1 bay leaf
- – 2 garlic cloves, minced
- – 2 tablespoons (30 ml) fresh sage, chopped**
- – 2 teaspoons (10 ml) fine sea salt
- – 1/2 teaspoon (3 ml) freshly ground black pepper
- – 1 cup (240 ml) (227 grams) whole milk
- – 1 cup (240 ml) (227 grams) low-sodium chicken broth
- – 4 tablespoons (60 ml) (57 grams) unsalted butter, melted and cooled to room temperature
- – 1 tablespoon (15 ml) Dijon mustard
- – 3 large eggs, lightly beaten
- – Salt and freshly ground black pepper, to preference, to finish
- – Fresh sage leaves, optional, to garnish
Instructions
- Preheat your oven to 300°F. Arrange the bread cubes in a single layer on a large baking sheet. Toast them in the oven for 25 minutes, stirring once halfway, until they are golden but still soft. Allow them to cool.
- Raise the oven temperature to 350°F. Grease a 9×13-inch glass baking dish with butter or non-stick spray. Set it aside for later use.
- Warm the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring and breaking it into smaller pieces, until it is browned and fully cooked, about 8 minutes. Use a slotted spoon to transfer the sausage to a big bowl.
- In the same pan, using the leftover sausage fat, sauté the onion, celery, fennel, apple, and bay leaf until the veggies soften, about 5 minutes. Stir in the garlic, sage, salt, and pepper, cooking until you can smell their aroma, roughly 1 minute. Remove and discard the bay leaf, then take the pan off the heat. Transfer the vegetable mix to the bowl with the sausage.
- Add the bread cubes to the bowl containing the sausage and vegetables, and stir everything together.
- In a large measuring cup or medium bowl, whisk the milk, chicken broth, melted butter, Dijon mustard, and beaten eggs until well blended. Pour this mixture over the sausage and vegetable combination, mixing thoroughly. Transfer the entire mixture into the prepared baking dish. Season lightly with salt and pepper according to your taste.
- Bake it uncovered for around 50 minutes, or until it is fully cooked and the top is golden brown.
- Add fresh sage leaves on top for decoration. Serve while warm.
Notes
- Consider using turkey sausage instead of beef for a lighter option.
- Enhance the dish with extra vegetables like carrots or bell peppers.
- Experiment with whole wheat or multigrain bread for a unique twist.
