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Apple and Sausage Stuffing
Cooking stuffing alongside, rather than inside, the turkey is usually a matter of preference, but since this delicious recipe is similar to a bread pudding, it is best baked outside the turkey. When deciding how to cook other stuffings, bear in mind these practical considerations: Unstuffed turkeys cook faster, and there’s no danger of overcooking the breast meat while you’re waiting for the stuffing to reach a safe temperature.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound spicy pork bulk sausage
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced peeled cored apple
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 2 teaspoons minced fresh sage
- 1 bay leaf
- 8 cups 1-inch cubes French bread with crusts (from 1-pound loaf)
- 1 cup whole milk
- 1 cup low-salt chicken broth
- 2 tablespoons (¼ stick) butter, melted
- 3 large eggs, beaten to blend
Directions
- Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with back of fork, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Stuffing can be prepared 1 day ahead. Cover and refrigerate. Reheat to lukewarm before continuing.)
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth and butter in medium bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until brown and cooked through, about 50 minutes.
