Apple Sausage Stuffing with mushrooms, sage, and other fresh herbs and vegetables is a delicious variation of traditional stuffing.
Prep Time40 minutesmins
Cook Time1 hourhr50 minutesmins
Total Time2 hourshrs30 minutesmins
Servings: 12servings
Calories: 344kcal
Author: Lucy Brewer
Ingredients
8cupssourdough bread, cubed
1cuppecans, chopped
¼teaspoonrubbed sage
1teaspoondried thyme
8tablespoonsunsalted butter
2cupswhite onion, chopped
1 ½cupscelery, chopped (about 3 stalks)
1 ½cupsmushrooms, sliced
2teaspoonschopped fresh thyme
½teaspoonchopped fresh rosemary
1tablespoonchopped fresh sage
¼cupchopped fresh parsley
1lb.sweet Italian sausage
2 ½cupschicken stock
2large Gala apples, chopped
Salt and pepper to taste
Instructions
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, 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. Sauté until slightly tender. Add fresh parsley, 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.