Description
A savory and slightly sweet stuffing recipe perfect for holiday meals or any family gathering.
Ingredients
- 1 pound bulk pork sausage
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped apple (about 1 medium, Honeycrisp or Fuji recommended)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 6 cups cubed day-old bread (about 12 slices, white or sourdough)
- 2 cups chicken broth
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the sausage over medium heat until browned and crumbled. Drain off excess grease.
- Add the chopped onion and celery to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the chopped apple, sage, thyme, pepper, and salt. Cook for another 2 minutes until the apple begins to soften slightly.
- In a large bowl, combine the cubed bread and the sausage-vegetable mixture.
- Gradually add the chicken broth, tossing gently until the bread is moistened. You may not need all the broth.
- Stir in the fresh parsley.
- Transfer the stuffing to a greased 9×13 inch baking dish.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the top is lightly browned and crisp.
Notes
- For a richer flavor, you can use butter to sauté the vegetables.
- If you prefer a softer stuffing, use less broth. For a crispier stuffing, use more bread cubes and less broth.
- Ensure your bread is stale or dried out for the best texture. You can toast cubes in the oven at 300°F (150°C) for 10-15 minutes if needed.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American