Apple, Sausage and Sage Sourdough Stuffing

• porsjoner: 12 to 14
• aktiv tid: 30 mins
• total tid: 1 hour 30 minutes

Ingredienser

1 loaf sourdough hearth bread, cut into 1/2-inch cubes (about 11 cups)

1 tablespoon expeller-pressed canola oil

3/4 pound fresh mild pork or chicken sausage

4 Braeburn, Gala or other apples, cored and diced

3 ribs celery, thinly sliced

1 large onion, diced

2 tablespoons unsalted butter

2 1/2 cups low-sodium chicken broth

1/3 cup chopped fresh sage leaves

3/4 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

Fremgangsmåte

Preheat oven to 300°F. Spread bread cubes out on two baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to the bread. Stir in broth, sage, salt and pepper.

If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.