Sourdough Stuffing with Sage Sausage and Apples
By: Munchin with Mu...
Published: Wednesday, November 16, 2011 - 8:46am

Ingredients




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

Preparation

1 In a large skillet over medium heat, cook sausage until no longer pink; about 10 minutes. Drain fat and set aside. 2 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. 3 Pour white wine over vegetables and de-glaze the pan. Sauté for another 2 minutes to cook off the alcohol. 4 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. 5 Place stuffing in a 9×13 inch casserole dish and cover with foil. Bake for 20 minutes and remove foil. 6 Dot the top with remaining 1 tablespoon of butter and bake uncovered for an additional 10 minutes until the top has browned. 7 Serve immediately

About

Sourdough stuffing with sage sausage, apples, caramelized shallots and white wine. A perfect dressing for Thanksgiving