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Apple Sage Stuffing
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Apple Sage Stuffing

A Thanksgiving favorite with sausage, apples, sage, and dried cranberries
Course Side Dish
Cuisine American
Keyword apples, sage, stuffing, thanksgiving
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Servings 10
Author theforkedring

Ingredients

  • 1 large loaf of sourdough bread cubed (4-5 cups)
  • 1/2 cup olive oil divided
  • 1 tbsp fresh chopped garlic
  • 6 oz ground maple sage sausage
  • 1 large yellow onion diced
  • 2 large green apples
  • 1/2 cup chopped celery
  • 2 tbsp chopped rosemary
  • 1 tbsp ground sage
  • 1 1/2 tsp ground thyme
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 1/3 cup dried cranberries
  • 4 cups chicken or vegetable stock

Instructions

  • Preheat oven to 375°F.
  • On a large baking sheet, mix cubed bread with 1/4 cup of olive oil. Bake for 10-12 minutes until lightly golden brown and transfer to a large mixing bowl.
  • In a large sauté pan, add rest of olive oil and cook garlic over medium heat for 1-2 minutes until soft.
  • Add sausage to the pan and cook until browned. Remove from heat and pour on top of the toasted bread.
  • In the same sauté pan, add a touch more oil and cook diced apples, diced onions, rosemary, sage, thyme, salt, and pepper over medium heat until soft and translucent.
  • Add dried cranberries and cook for another 2 minutes. Remove from pan and add to bread mixture.
  • Deglaze sauté pan with chicken stock and heat for 5 minutes. Pour stock over the bread mixture and work all of the ingredients together with a spatula.
  • Transfer mix to a greased 9 x 13" glass baking dish.
  • Cook for 30-40 minutes until the bread begins to turn golden. Cover with tin foil and bake for an additional 15-20 minutes.
  • Uncover and broil for a couple minutes to crisp the bread on top.

Notes

  • You can use fresh or ground herbs. If using fresh, add more than the recipe states and adjust to your taste levels.
  • If you prefer a thicker more custardy stuffing, you can add a couple whisked eggs into your chicken stock mixture. I've tried it but I prefer the pure stock flavor.