Simply Delicious Stuffing with Sage, Sausage and Apples

November 18, 2011

Stuffing is one of my very favorite side dishes.  You can flavor it countless ways and this recipe is darn good.  The key to great stuffing is not to stuff it inside the bird (counter intuitive I know).  When you bake stuffing separately, you allow the top to become crusty and delicious.  A lot of the time the stuffing that is baked with the bird does not have a chance to have the liquid evaporate and the end result is a mushy mess.  Try this recipe this Thanksgiving and you won't be disappointed.

Stuffing with Sage, Sausage, and Apples


1 lb of sausage
4 Tbsp. butter, divided
4 shallots, sliced
2 cloves garlic, minced
2 celery stalks, diced
1 apple, peeled, cored and diced
1 cup portabello mushrooms, diced
2 Tbsp. fresh thyme
3 Tbsp. fresh sage, minced
¼ cup dry white wine
1 loaf whole wheat sourdough bread, stale and diced into 1 inch cubes
3 Cups chicken broth
salt and pepper to taste
In a large skillet over medium heat, cook sausage until no longer pink; about 10 minutes. Drain fat and set aside.
In the same skillet melt 1 tablespoon of butter. Add shallots, garlic, celery, apple and mushrooms and sauté until tender. Sprinkle with thyme and sage.
Pour white wine over vegetables and de-glaze the pan. Sauté for another 2 minutes to cook off the alcohol.
In a large bowl, combine sausage, vegetable mixture, 2 tablespoons of butter, and bread. Pour chicken broth over stuffing, stirring well to evenly coat the bread pieces. You want the bread to be moist but not soggy.
Place stuffing in a 9×13 inch casserole dish and cover with foil. Bake for 20 minutes and remove foil.
Dot the top with remaining 1 tablespoon of butter and bake uncovered for an additional 10 minutes until the top has browned.
Serve immediately

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