Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Apple and Sausage Stuffing

By , from the Culinate Kitchen collection
Serves 8 to 10

Introduction

This has become my favorite dish on the Thanksgiving table, and I’m not the only one who loves it. Stuffing suggests that you actually stuff it into the turkey, which you can do, although I usually cook it on the side in a large gratin dish. I always buy the bread cubes at a nearby artisanal bakery, usually combining a mixture of white and whole-wheat bread.

Ingredients

1 lb. sweet Italian bulk sausage
2 Tbsp. butter
2 Tbsp. olive oil
4 cups chopped yellow onions
2 cups chopped celery (including some leaves)
5 cups chopped green apples (cored)
2 Tbsp. minced fresh sage
2 Tbsp. minced fresh thyme
½ tsp. ground allspice
12 oz. cubed bread stuffing mix
½ to 1 cup chicken or turkey stock, or water
~ Salt and freshly ground black pepper

Steps

  1. Preheat the oven to 325 degrees.
  2. In a large skillet over medium-high heat, sauté the sausage, breaking it up with a spoon while it cooks. Once the sausage is cooked through, which takes about 10 minutes, remove from the pan with a slotted spoon and set aside in a large bowl.
  3. Add butter and olive oil to the skillet; once the butter has melted, add the onions and celery. Saute until the onions are tender, about 15 minutes. Add apples and cook until tender, about 10 minutes, but still keep their shape. Add sage, thyme, and allspice, and stir to combine.
  4. Remove skillet from heat and empty contents into the bowl with the sausage. Add stuffing mix and enough broth or water to moisten the bread but not make it soggy. Season to taste with salt and pepper.
  5. Butter one large 9-by-13-inch glass or ceramic baking dish (or two smaller dishes: one to take to the gathering, the other to keep at home). Fill dish with stuffing, cover with foil and bake for about 40 minutes, until heated through and golden on the top; remove foil for the last 15 minutes of cooking.

Notes

Read more about Thanksgiving menu planning in “Classic Thanksgiving.”

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice