Apple/Sausage Stuffing

By Andy Anderson !
@ThePretentiousWichitaChef

Well, it snowed here the other day, and it's only October... here come Autumn.

This has got to be my favorite stuffing for a Thanksgiving turkey… I’ve been using it for over 20 years, and always get requests for the recipe. This recipe will give you enough stuffing for two good-sized birds, or you could stuff one bird, and put the rest into a baking pan, add a bit of chicken broth, cover, and put in the oven… some people don’t like stuffing in the bird, and this gives you the best of both worlds.

Rating:

★★★★★ 2 votes

Comments:

29 Comments

Serves:

Prep:

1 Hr

Method:

Bake

Ingredients

12 Tbsp: sweet butter, unsalted
2 1/2 c: yellow onions, medium chopped
3: granny smith apples, cored, and medium chopped
1 lb: breakfast sausage
4 c: cornbread, freshly made, and crumbled
4 c: hardy white bread, like a french loaf, crumbled
2 tsp: thyme, dried
1 Tbsp: sage, dried
: salt & pepper, to taste
1/2 c: fresh parsley, chopped
1 c: pecan halves
1/2 c: dried cranberries
1/2 c: celery, finely chopped

Step-By-Step

1Melt half the butter in a skillet; add the chopped onions, and then cook over medium heat, until tender and lightly colored, about 20 to 25 minutes.

2Chef’s Note: Take your time with the onions, and don’t cook them too fast; give the heat of the pan a chance to go its thing.

3Transfer the onions to large mixing bowl, and set aside.

4Melt remaining butter in the skillet, and add the chopped apple pieces.

5Cook over high heat until lightly colored, but not mushy, about 4 or 5 minutes. Transfer to the mixing bowl with the onions.

6Crumble the breakfast sausage into the pan, and cook over medium heat until lightly browned.

7Chef's Note: Most breakfast sausage will work; however, avoid the maple flavored type. My personal favorite is sage pork sausage.

8Thoroughly drain the fat, and then add to the mixing bowl with the onions and apples.

9Add the breads, spices, and the remainder of the ingredients to the bowl, and toss until combined.

10Chef’s Note: You can make this stuffing the day before, place it into the fridge, and then add to the bird before cooking.

However, if you’re making it on the same day, make sure that the stuffing is completely cool before stuffing the bird.