Sausage + Apple Stuffing
- 8 cups cubed bread (see note)
- ¾ lb. Italian sausage, casings removed (hot or mild)
- ¼ onion, diced
- 1 shallot, minced
- 1 carrot, peeled and diced
- 6 ribs celery, trimmed and diced
- 1 large apple, peeled and diced
- 4 cloves garlic, minced
- 2 cups chicken stock
- 2 Tbsp butter, divided
- 2 Tbsp fresh sage, minced
- 1 Tbsp thyme,
- 1 Tbsp parsley
- 2 eggs
Dry the bread: With the bread cut into ½ inch cubes, heat oven to 350° and spread the bread out in a single layer on baking sheet(s). Toast until just starting to brown, about 10 minutes or so, redistributing the cubes halfway through.
Brown the sausage: Heat a large skillet over medium heat and cook the sausage, breaking it up into small pieces with a wooden spoon. Fry until browned, then remove from the pan and drain on paper towels if there is excess fat.
Return the skillet to the heat and melt 1 tablespoon of butter. Add the onion and shallot and cook, about three minutes, until translucent. Add the remaining vegetables, carrot, celery, garlic, and the apple. Cook for another five minutes, or until the carrots are just tender. Season with salt and pepper. Add the herbs and cook one minute longer, then remove from heat.
Let the mixture cool down a bit, and then combine it with the sausage and bread in a large bowl. Beat the eggs and add to the bowl along with the chicken stock. Stir (or use your hands) to mix thoroughly. Season again with salt and pepper. Use the remaining 1 tablespoon of butter and butter a 9 x 13 baking dish. Transfer the stuffing to the baking dish and bake until browned on top, about 40 to 45 minutes.
I used leftover brioche from my brioche buns recipe for this stuffing, which makes this recipe extra indulgent and buttery. Use any bread you like best, including regular white sandwich bread. I don’t use stuffing mixes or bagged bread cubes, but it’s your stuffing, so do what makes you happy.
The dish in the photos is topped with roasted pepitas and extra parsley, which is optional.