Apple Sausage Stuffing
WHY THIS RECIPE WORKS:
SERVES 8
Baguette sizes and weights vary. Be sure to use 1½ pounds of bread for this recipe.
Ingredients:
1 1/2pounds baguette, curt into 1/2-inch
cubes (18 cups)
2 1/4cups chicken broth
1 1/2cups apple cider
4 large eggs, lightly beaten
8 ounces bulk pork sausage
8 tablespoons unsalted butter
2 onions, chopped fine
2 apples, peeled, cored, halved, and
2 1/4cups chicken broth
1 1/2cups apple cider
4 large eggs, lightly beaten
8 ounces bulk pork sausage
8 tablespoons unsalted butter
2 onions, chopped fine
2 apples, peeled, cored, halved, and
cut into 1/4-inch pieces
3 celery ribs, minced
1 1/2teaspoons salt
1 1/2tablespoons minced fresh thyme
1 1/2tablespoons minced fresh sage
3 garlic cloves, minced
3/4 teaspoon pepper
Directions:
Whisk broth, cider, and eggs together in large bowl. Stir bread into broth mixture until evenly coated. Set aside, stirring occasionally, to saturate bread.
Meanwhile, cook sausage in 12-inch ovensafe nonstick skillet over medium heat, breaking up pieces with spoon, until no longer pink, about 8 minutes. Transfer sausage to bread mixture using slotted spoon; discard fat in skillet and wipe clean with paper towels. Melt 2 tablespoons butter in now-empty skillet over medium heat. Add onions, apples, celery, and salt and cook until browned, 10 to 12 minutes. Stir in thyme, sage, garlic, and pepper and cook until fragrant, about 30 seconds. Stir onion mixture into bread mixture until combined.
Melt 3 tablespoons butter in now-empty skillet over low heat. Add stuffing to skillet, pressing down firmly into even layer with spatula (skillet will be very full). Cook until bottom of stuffing is browned around edges when lifted with spatula, 7 to 10 minutes.
Melt remaining 3 tablespoons butter in microwave and brush evenly over top of stuffing. Transfer skillet to oven and bake until center of stuffing is hot and top is golden brown, about 20 minutes, rotating skillet halfway through baking. Let cool for 10 minutes. Serve.
3 celery ribs, minced
1 1/2teaspoons salt
1 1/2tablespoons minced fresh thyme
1 1/2tablespoons minced fresh sage
3 garlic cloves, minced
3/4 teaspoon pepper
Whisk broth, cider, and eggs together in large bowl. Stir bread into broth mixture until evenly coated. Set aside, stirring occasionally, to saturate bread.
Meanwhile, cook sausage in 12-inch ovensafe nonstick skillet over medium heat, breaking up pieces with spoon, until no longer pink, about 8 minutes. Transfer sausage to bread mixture using slotted spoon; discard fat in skillet and wipe clean with paper towels. Melt 2 tablespoons butter in now-empty skillet over medium heat. Add onions, apples, celery, and salt and cook until browned, 10 to 12 minutes. Stir in thyme, sage, garlic, and pepper and cook until fragrant, about 30 seconds. Stir onion mixture into bread mixture until combined.
Melt 3 tablespoons butter in now-empty skillet over low heat. Add stuffing to skillet, pressing down firmly into even layer with spatula (skillet will be very full). Cook until bottom of stuffing is browned around edges when lifted with spatula, 7 to 10 minutes.
Melt remaining 3 tablespoons butter in microwave and brush evenly over top of stuffing. Transfer skillet to oven and bake until center of stuffing is hot and top is golden brown, about 20 minutes, rotating skillet halfway through baking. Let cool for 10 minutes. Serve.
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