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Recipe

Bread Stuffing with Sausage, Apples & Sage

Featured in our 2017 Thanksgiving Guide
Scott Phillips

Servings: 8 to 10

This stuffing has a loose, crisp-crumbly texture when made without the optional eggs. If you prefer the stuffing to hold together more, add the eggs.

Ingredients

  • 1 lb. crusty white artisanal bread, cut into 3/4-inch cubes (about 10 cups)
  • 12 oz. sweet Italian sausage, removed from casings if necessary
  • Olive oil, as needed
  • 1 large yellow onion, cut into medium dice (about 2 cups)
  • 1 large apple, cut into medium dice (about 1-1/2 cups)
  • 5 medium celery ribs, cut into medium dice (about 1-1/2 cups), plus 1/4 cup chopped celery leaves
  • Kosher salt
  • 3/4 cup pecans, toasted and coarsely chopped
  • 1/2 cup dried cranberries
  • 1/3 cup chopped fresh flat-leaf parsley
  • 3 Tbs. chopped fresh sage
  • 2 to 3 cups lower-salt chicken broth
  • 3 oz. (6 Tbs.) unsalted butter, melted
  • Freshly ground black pepper
  • 2 large eggs, beaten (optional)

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 65
      Sodium (mg): 720
      Carbohydrates (g): 35
      Fiber (g): 4
      Protein (g): 13

Preparation

  • Spread the bread cubes on two rimmed baking sheets.
  • Leave uncovered on the counter overnight to dry.
  • In a 12-inch skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until browned all over, about 6 minutes. If the pan seems dry, add 1 to 2 tsp. oil. Lower the heat to medium low and add the onion, apple, celery, and a big pinch of salt. Cook, stirring frequently, until the onion is translucent, about 8 minutes.
  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease a 9×13-inch baking dish with olive oil.
  • In a large bowl, toss the sausage mixture with the bread cubes, pecans, cranberries, parsley, celery leaves, and sage. Add 2 cups of the chicken broth and toss. Let sit for a few minutes, tossing occasionally, until all of the broth is absorbed. The bread should be moist, but not soggy. If too dry, add more broth in 1/2-cup increments until moist but not soggy. Add the butter and toss. Season to taste with salt and pepper. Stir in the eggs, if using.
  • Spread the stuffing in the prepared baking dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, about 30 minutes more.

Make Ahead Tips

You can sauté the sausage and vegetables and refrigerate up to 1 day ahead.

Reviews

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Reviews

  • Megann | 01/16/2017

    This was good but not as flavorful as similar stuffing that I have had previously.

  • chefwannabe | 10/22/2016

    Finally! A stuffing recipe that's as good on it's own as one that's stuffed in a turkey! The sausage really makes it moist and flavourful. I added the 2 eggs and I think that helped too. It takes a bit of work with the chopping and sauting but it's worth it!

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