A glorious side dish of stuffing filled with sausage, apples, mushrooms and lots of other goodness. Delicious addition to your Thanksgiving table!
Author: Lucy Brewer
8cupssourdough bread, cubed
1/4cupchopped fresh parsley
2cupswhite onion, chopped
1 1/2cupscelery, chopped (about 3 stalks)
1 1/2cupsmushrooms, sliced
2largeGala apples, chopped
1lb.sweet italian sausage
2 1/2cupschicken stock
2teaspoonschopped fresh thyme
1/2teaspoonchopped fresh rosemary
1tablespoonchopped fresh sage
salt and pepper to taste
Preheat oven 375 and butter a large baking dish (15x10x2).
Toast bread on a baking sheet for 15 minutes, then remove. Toast pecans in oven for about 7 minutes.
In large mixing bowl, combine bread, parsley, dried thyme, rubbed sage, and salt and pepper. Add pecans and mix gently.
Melt butter in large skillet over medium heat and add onions, celery, and mushrooms. Saute until slightly tender. Add sage, thyme and rosemary and cook for another minute.
Remove vegetables from skillet and place in bowl with bread. Stir gently to mix.
Add sausage to skillet and cook until browned. Remove sausage with slotted spoon and stir into bread mixture.
Pour in chicken stock, one cup at a time, stirring until mixture is fairly wet. Start with 2 cups and add more if needed. Should be slightly wet but not soggy.
Chop apples and stir into bread mixture.
Spread stuffing in prepared baking dish.
Bake uncovered about 45 minutes, or until browned and toasty.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.