Apple and Sausage Stuffing
- 1 stick unsalted butter, plus more for the baking dish
- 1 pound sweet Italian sausage (bulk, or casings removed)
- 1 onion, finely chopped
- 5 stalks celery, finely chopped
- 2 apples, chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 1 12 -ounce bottle hard cider
- 2 1/2 cups low-sodium chicken or turkey broth
- 2 large eggs
- 1/2 cup chopped fresh parsley
- 12 cups 1/2 -inch stale white bread cubes (about 1 1/4 pounds)
- 1 cup walnuts, roughly chopped
- 2 tablespoons fat from the turkey drippings (or butter)
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish.
- Melt 2 tablespoons butter in a large skillet over medium heat.
- Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes.
- Remove with a slotted spoon and transfer to a plate.
- Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, apples, sage, thyme, 1 teaspoon salt and a few grinds of pepper.
- Cook, stirring, until the vegetables are tender, about 5 minutes.
- Add the cider.
- Bring to a boil, scraping up any browned bits, and cook until reduced by half, about 5 minutes.
- Add the broth and return to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl.
- Add the bread, sausage and vegetable-broth mixture and stir until combined.
- Transfer to the prepared baking dish; sprinkle with the walnuts and drizzle with the turkey drippings (or dot with butter).
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
- Photograph by Ryan Dausch
unsalted butter, sausage, onion, stalks celery, apples, fresh sage, thyme, kosher salt, hard cider, chicken, eggs, parsley, bread, walnuts, turkey
Taken from www.foodnetwork.com/recipes/food-network-kitchens/apple-and-sausage-stuffing.html (may not work)