Onion, Sausage and Apple Stuffing

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directions

  • 1

    Preheat the oven to 350F if baking in a casserole

  • 2

    Heat the oil in a large heavy skillet or Dutch oven over medium heat

  • 3

    Put in the sausage and fry for 3 minutes

  • 4

    Add the onion, celery, sage, and wine or cider

  • 5

    Cover and cook until the vegetables are soft, stirring occasionally, about 10 minutes

  • 6

    In a large bowl, mix the sausage-vegetable mixture, bread cubes, and apples

  • 7

    Moisten with the stock until the mixture is moist enough to hold together when molded in a large spoon, but not sopping wet

  • 8

    Use more stock if needed

  • 9

    Taste for salt and pepper

  • 10

    At this point you can either stuff the dressing lightly into a turkey or large chicken and roast it following your favorite recipe

  • 11

    Or you can bake the stuffing separately in an oiled casserole

  • 12

    If you cook it in a casserole, stir in a bit more stock to make up for the liquid the stuffing would absorb in the bird

  • 13

    Cover the casserole and bake for 45 minutes

  • 14

    This recipe yields enough stuffing for 1 medium turkey (14 pounds), 2 large roasting chickens (5 to 6 pounds each), 3 frying chickens (3 to 4 pounds each), or 6 to 8 squabs or quail.

Onion, Sausage and Apple Stuffing

ingredients

  • 2 tablespoons olive oil plus more for casserole
  • 2 pounds apple chicken sausage cut
  • into bite-sized chunks (page 119)
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 tablespoon dried sage
  • 1/4 cup dry white wine or apple cider
  • 8-10 cups dried bread cubes
  • 4 cups peeled, cored, and diced green apples
  • (such as Granny Smith)
  • 2-3 cups, or more, chicken stock, preferably
  • homemade
  • salt
  • freshly ground black pepper to taste

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