November 14, 2012

Sausage, Apple and Sourdough Stuffing

Thanksgiving is coming.  Next week.  Next week at this time, our turkeys will be thawing in the fridge and we’ll probably have baked a pie or two.  Our menu will be planned.

I want to start by saying that this isn’t my favorite stuffing.  That stuffing is made every year by my Daddy.  It’s a simple bread stuffing, but, well, it tastes like the holidays to me.  It tastes of childhood and excitement and family and I adore it.  Big Daddy begs to differ.  He says that THIS stuffing is the best.  The most tasty. It’s not my Daddy’s, but it’s pretty darn good.

If you’re looking to make a small change to your usual Thanksgiving meal (not a HUGE change. A little change) this recipe may be for you.

 

Sausage, Apple and Sourdough Stuffing

This amount stuffed a 13 pound bird with a little bit left over. If you’re cooking more than a 15 pound turkey, you’ll want to incresae the amount.  Unless you don’t really like stuffing and, in that case, you’re dead to me.

Ingredients

  • 1 loaf of good quality, sourdough bread
  • 1 lb of sage pork sasuage
  • 3 apples (we prefer golden delicious in this recipe, but any tarter baking apple would work)
  • 2 small onions
  • 3 ribs of celery
  • 2 tbsp butter
  • 2.5 c chicken broth
  • fresh sage
  • dried cranberries (optional)
  1. Cube your loaf of sourdough and toast on cookie sheets for 15 minutes. at 325 degrees
  2. While the bread is toasting, brown your sausage in a large skillet. While sausage is browning, peel and dice your apples, onions and celery
  3. Once sausage is browned, add butter, apples, onions and celery into the pan and cook until soft
  4. Mix bread, broth and sausage mixture togther in a large bowl.  Add fresh sage (I used the leaves from one sprig and felt it had enough.  I’m NOT a huge safe fan. I think it’s just okay.  This recipe could easily accommodate more than I used (probably 1/4 cup) and dried cranberries
  5. Stuff your bird

The best thing about this recipe is that it contains sour, sweet and savory flavors.  It’s a very nice addition to your bird.

Of course you’re putting stuffing in the bird right?  RIGHT?

 

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Jamie

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