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.