Apple and Sausage Stuffing

Total Time:
1 hr 30 min
40 min
50 min

8 to 10 servings

  • 1 stick unsalted butter, plus more for the baking dish
  • 1 pound sweet Italian sausage (bulk, or casings removed)
  • 1 onion, finely chopped
  • 5 stalks celery, finely chopped
  • 2 apples, chopped
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 1 12 -ounce bottle hard cider
  • 2 1/2 cups low-sodium chicken or turkey broth
  • 2 large eggs
  • 1/2 cup chopped fresh parsley
  • 12 cups 1/2 -inch stale white bread cubes (about 1 1/4 pounds)
  • 1 cup walnuts, roughly chopped
  • 2 tablespoons fat from the turkey drippings (or butter)
  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Remove with a slotted spoon and transfer to a plate.

  • Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, apples, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the cider. Bring to a boil, scraping up any browned bits, and cook until reduced by half, about 5 minutes. Add the broth and return to a boil, then remove from the heat.

  • Whisk the eggs and parsley in a large bowl. Add the bread, sausage and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish; sprinkle with the walnuts and drizzle with the turkey drippings (or dot with butter).

  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

  • Photograph by Ryan Dausch

You can assemble this stuffing the day before - keep in the fridge until baking.

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