Spiced Apple Sausage Stuffing
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 275
- Total Fat
- 21
- Saturated Fat
- 10
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 83
- Sodium
- 308
- Total: 45 min
- Active: 45 min
Ingredients
French Toast Batter
3/4 cup buttermilk
3/4 cup heavy cream
2 large eggs
1/4 teaspoon garam masala, plus a pinch for the apples
Stuffing
6 cups day-old sourdough bread, cubed
2 apples, Honey Crisp, Pink Lady, or Gala
7 tablespoons unsalted butter, divided
1 bulb fennel
1 Spanish onion
2 tablespoons Chopped tarragon, plus additional to garnish
Salt to taste
1/2 pound sausage, breakfast or sweet Italian
1/2 cup toasted pistachios, crushed
Directions
- For the French toast batter: In a bowl, whisk buttermilk, heavy cream, eggs, and garam masala. Pour over bread cubes, toss, and let rest so the bread can absorb all of the liquid. For the stuffing: Peel, core, and evenly slice the apples. Melt 2 tablespoons butter in a skillet over high heat; add the apples, turn the heat to medium, and cook for 5 minutes. While the apples are cooking, core and thinly slice the fennel and onions so they are the same size. Season apples with a pinch of garam masala, a pinch of salt, then toss, remove from skillet and set aside.
- Add 1 tablespoon butter to the same skillet and add the fennel and onions, along with the tarragon and a pinch of salt. Cook until just tender, 5 minutes. Remove from the skillet and set aside.
- In the same skillet over medium heat, brown the sausage and break it up. After a minute or two, flip to brown on the other side. Remove and set aside. Over medium heat, melt 2 tablespoons of butter in the skillet and add half of the bread/French toast mixture in an even layer. Add a pinch of salt and continue cooking until the bread is brown and caramelized in parts; set the browned bread aside. Repeat with the remaining butter and bread/French toast mixture. Add all of the bread to a serving bowl along with the apples, fennel, onion, and sausage. Toss, then top with the tarragon and pistachios, and serve.