Servings: 12 servings
Ingredients
- 8 oz sourdough bread cut into 1-inch cubes
- 6 oz sweet Italian pork sausage
- 1 Tbsp unsalted butter
- 1 Cup yellow onion chopped
- 1 Cup celery (and leaves) chopped
- 3 Cup Granny Smith apples cut into 1/2-inch cubes
- 1 Tbsp fresh sage chopped
- 1 Tbsp fresh thyme chopped
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 Cups chicken stock, unsalted
- 3 eggs large
Instructions
- Let bread cubes dry overnight, uncovered, on the counter. (Or, bake at 300 F for 12 to 14 minutes). Place bread cubes in to a large bowl.
- Preheat oven to 350 F.
- Cook sausage in a large skillet over medium-high until browned, about 6 minutes, using a spoon to break sausage into small pieces. Transfer sausage to bowl with bread cubes. (Do not wipe skillet clean.) Reduce heat to medium. Add butter, onion, and celery to skillet; cook, stirring occasionally, until vegetables are tender and translucent, 6 to 8 minutes. Add apples; cook until soft but not mushy, about 10 minutes. Stir in sage, thyme, salt, and pepper; cook, stirring constantly, until fragrant, about 1 minute. Add 1 cup stock, stirring and scraping bottom of skillet to release browned bits. Transfer apple mixture to bowl with bread cubes and sausage.
- Whisk together eggs and remaining 1/2 cup stock in a bowl until combined; stir into bread mixture. Transfer mixture to a 2-quart glass or ceramic baking dish, cover with aluminum foil, and bake at 350°F for 15 minutes. Remove foil, top with thyme sprigs, and continue to bake until stuffing is lightly browned on top and set, 15 to 20 more minutes. Let stuffing stand 5 minutes before serving.
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