A stuffing recipe that not only highlights local bread, butter, and sausage, but also local apples!
Apple Sausage Stuffing
- 10 cups bread, cut into 1/2 to 1 inch cubes (Cook’s choice: white, whole wheat, sour dough, rye, a mix. Leave the crust on or don’t. Live your best stuffing life)
- 1 tablespoon olive oil
- 1 pound ground pork
- 6 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 1 1/2 cups sliced celery
- 2 apples, cored and chopped coarsely (peel or don’t. It bears repeating, live your best stuffing life)
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme leaves
- 1 cup toasted walnut pieces
- 1/2 cup finely chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste
- 2 1/2 cups chicken stock
- Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.
- Heat olive oil in a large skillet over medium heat. Add pork and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Remove pork from skillet and place in a bowl.
- Melt butter in the skillet the pork was cooked in. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in apples, sage and thyme until fragrant, about 1 minute.
- In a large bowl, combine bread, sausage, apple mixture, walnuts and parsley; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined
- Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 45 minutes.