Sage Sausage & Apple Stuffing
Did you know that growing up, stuffing was my least favorite side dish at Thanksgiving? I was not a fan of the flavors and dryness of stuffing, and I know there are many people that share that sentiment with me. This is mainly due to the fact that I was in my 20s when I finally had homemade stuffing, or dressing, as it is referred to down south.
This classic Thanksgiving recipe is one that has been around for a long time. My recipe includes some ingredients that mimic those from the past, introducing historical flavors, with a classic feel. This apple-sage stuffing is sure to bring some comfort and joy to your holiday table!
advertisement
stuffing, a short history:
Did you know that stuffing has been around since Ancient Rome? It’s not really that surprising. Filling an animal with breadcrumbs, herbs, and organ meat is not anything new. In fact, it’s only within the last 150 years or so that the stuffing on the Thanksgiving table has been cooked entirely outside of the turkey.
Traditionally, stuffing was a combination of fresh bread or breadcrumbs mixed with the internal organs of the animal that was being cooked, like the liver, heart, etc. This was a great way to use up all of the parts of the animal as well as give some flavor to the stuffing and add in some extra fat for juiciness. Nobody likes a dry stuffing! Along with those ingredients it was also common to see dried or fresh fruit, wine, salt, pepper, and even nut meats.
advertisement
tips for success:
To make a stuffing that is truly delicious, here are my recommendations:
Use Homemade Bread. If you have the time and means, I highly suggest including homemade bread into your stuffing! There is truly nothing better. It enhances the flavor of the dish, and it is just soaks up the liquid so much better. If you cannot make homemade bread, then I would try using something from the bakery section of your grocery store rather than a pre-sliced loaf from the center aisles. Those breads tend to be overly soft and sugary. Try using a rustic French loaf, or you could even swap in a whole grain bread for a more rustic flavor!
Use Your Liquids. Dry stuffing seems to be the nightmare no person wants to relive at Thanksgiving. When it comes to making stuffing, depending on your bread, you might want to have some extra broth on hand just in case things start to dry up. Check on your stuffing while it is baking to make sure that everything is looking okay and browning nicely.
Use a Mild Sausage. This stuffing recipe is slightly sweet with the use of apple cider and fresh apples. I would suggest using a mild Italian sausage over something robust or spicy.
final thoughts:
Do you love stuffing at Thanksgiving? If it’s not your thing, I hope that this recipe is something that you might enjoy giving a chance! This savory holiday dish is the perfect side for your family meal. It also makes a great wintery side even when the holidays are over. I have been happily eating it over the last few days and enjoying myself thoroughly.
I hope that you enjoy making this recipe for delicious savory sage stuffing!
xoxo Kayla
advertisement
Sage Sausage & Apple Stuffing Recipe
Ingredients
- 1 Loaf French Bread (about 10 cups)
- 2 tbsp (30 ml) olive oil
- 8 tbsp (116 g) salted butter, divided
- 1 lb (454 g) mild pork sausage
- 2 cups (140 g) brown mushrooms, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 large apple, peeled, cored, and diced
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp (8 g) fresh or dried sage
- 1 tbsp (3 g) fresh or dried thyme leaves
- 3 large eggs, beaten
- 1 cup (240 ml) apple cider
- 2 cups (480 ml) chicken or vegetable broth, plus more as needed
Instructions
- Begin by preheating the oven to 350° F (177° C). Grease a 9 x 13-inch (23 x 33-cm) baking dish and set this aside for now.
- Cut the French bread into 2-inch (5-cm) cubes. Place the cubed bread into the baking dish and toss them with the oil. Toast the bread in the oven until just beginning to dry out, about 15 to 20 minutes.
- While the bread is toasting, begin cooking the other ingredients. In a large skillet, melt 3 tbsp (44 g) of the butter. Cook the sausage in the melted butter until browned, about 4 to 5 minutes. Then, add the mushrooms, stirring frequently. Cook until the mushrooms are browned and emitting their own juices, about 5 to 7 minutes. Stir in the onions, garlic, and apple. Cook until the onion is translucent and the apples are slightly softened, another 3 to 4 minutes.
- Season everything with the salt, pepper, sage, and thyme. Remove the skillet from heat.
- Add the cooked sausage and vegetables to the toasted bread. Toss to combine.
- In a small bowl, combine the beaten eggs, apple cider, and chicken broth. Pour this over the bread. Gently stir to evenly distribute the liquid.
- Bake the stuffing in the oven for about 30 to 35 minutes or until most of the liquid has been cooked into the bread, but it is not dry. If needed, add more broth.
- Serve the stuffing warm.
- If you would like to prepare this stuffing ahead of Thanksgiving, complete steps 1 through 5. Cover the baking dish with tin foil and refrigerate. When you are ready to cook the stuffing, finish steps 6 through 8.
- This stuffing can be made ahead of time and reheated. Simply pop the pan, covered with foil, into a 350° F (177° C) and heat for about 30 to 40 minutes or until heated through. If needed, add more broth to prevent the stuffing from drying out too much.
- This stuffing also freezes very well! Transfer the stuffing to a freezer safe pan, cover with plastic wrap, then a layer of tin foil. Freeze the stuffing. When ready to reheat, thaw out the stuffing and heat at 350° F (177°C).
