From the kitchen of One Perfect Bite...This is a perfect dressing to serve with a cider brined turkey like the one I featured yesterday. While there is some chopping involved, the dressing is easy to make and it is a perfect accompaniment for turkey on Thanksgiving Day. While I prefer to bake the mixture, it can also be used to stuff the turkey if that is more to your liking. The dressing is flavorful and moist and I know that those of you who try it will be pleased with its unique flavor combination. Here's how it is made.
Apple, Sage and Sausage Stuffing...from the kitchen of One Perfect Bite courtesy of Whole Foods
1 loaf sourdough hearth bread, cut into 1/2-inch cubes (about 11 cups)
1 tablespoon vegetable oil
3/4 pound fresh mild pork or chicken sausage, bulk or removed from casings
4 Braeburn, Gala or other apples, cored and diced
3 ribs celery, thinly sliced
1 large onion, diced
2 tablespoons unsalted butter
2-1/2 cups low-sodium chicken broth
1/3 cup chopped fresh sage leaves
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1) Preheat oven to 300 degrees F. Spread bread cubes out on two baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.
2) Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to bread. Stir in broth, sage, salt and pepper.
3) If using mixture to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350 degrees F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes. Yield: 12 to 14 servings.
One Year Ago Today: Poulet au Vinaigre de Romarin
Two Years Ago Today: Stracciatella- Roman Egg Drop Soup
Three Years Ago Today: Bittersweet Chocolate Snowballs