Tuesday, November 26, 2013

Sourdough Stuffing with Sage, Sausage, and Apples

Stuffing. Oh how I want to faceplant into you. Crispy, flaky, savory, incredible goodness. As far as I can remember, I've never had stuffing with sausage, or meat for that matter, but that has changed, and my life will forever be better because of it. Sausage. Apple. Sage. The three best friends that anyone could have. And the perfect finale to my week of Thanksgiving recipes. I hope you enjoy your holiday, and that it's filled with laughter, love, good wine, and most of all, delicious food!

Sourdough Stuffing with Sage, Sausage, and Apples

  • 1 lb. sausage (I used turkey sausage)
  • 4 tbsp. butter, divided
  • 4 shallots, sliced
  • 2 garlic cloves, minced
  • 2 celery stalks, diced
  • 1 apple, peeled, cored, and diced
  • 1 cup portabello mushrooms, diced
  • 2 tbsp. fresh thyme
  • 3 tbsp. fresh sage, minced
  • 1 loaf sourdough bread, stale and diced into 1-inch cubes
  • 3 cups chicken broth
  • salt and pepper to taste
In a large skillet over medium heat, cook sausage until no longer pink, about 10 minutes. Drain fat and set aside.

In the same skillet, melt 1 tbsp. butter. Add shallots, garlic, celery, apple, and mushrooms and saute until tender. Sprinkle with thyme and sage.

In a large bowl, combine sausage, vegetable mixture, 2 tbsp. melted butter, and bread. Pour chicken broth over stuffing, stirring well to evenly coat the bread pieces. You want the bread to be moist but not soggy. 

Place stuffing in a 9x13 inch casserole dish and cover with foil. Bake for 20 minutes and remove foil. Dot the top with remaining 1 tbsp. of butter and bake uncovered for an additional 10 minutes until the top has browned. Serve immediately.

The most beautiful Thanksgiving plate I've ever laid my eyes on.

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