Reader K.M. kindly sent us a recipe for a Thanksgiving sausage-apple-walnut stuffing. This can be cooked entirely as a side dish, or stuffed in your turkey, or both. If cooked inside the turkey, then the sausage and onions must be sautéed, first.
Note: If baked as a side dish, then this should be started just 90 to 120 minutes before the expected serving time for your turkey.
- 3/4 lb. mild ground sausage.
- 1 medium sweet onion, peeled and chopped
- 2 medium apples, cored and chopped
- 1 c. celery, chopped.
- 2 large garlic cloves, minced. (More or less, to taste)
- 1 c. toasted walnuts, chopped.
- 2 tbsp. fresh sage
- 1/4 c. Fresh parsley, chopped.
- 1 tbsp. fresh thyme leaves, chopped or ground.
- 1 tsp. salt
- 1/2 tsp. fresh-ground pepper (more or less, to taste)
- 12 c. of bread cubes–either fresh or crusty. (Cornbread can be substituted.)
- 2 1/2 c. low-sodium turkey broth or chicken broth
- 1/4 c. melted butter
- Fresh parsley (garnish), to taste
- Pre-heat oven to 350 F.
- Sauté the sausage and onion in a large skillet over medium heat for 7 minutes or until sausage is no longer pink.
- Add apples, celery, and garlic. (And apricots and/or raisins, if desired.)
- Sauté for 5 more minutes or until the apples are tender.
- Stir in the walnuts, sage, parsley, thyme, salt, and pepper. (You may vary the quantities, to taste).
- Transfer this to a large bowl, and let it cool for 10 minutes.
- Fold in the bread cubes and broth, until bread cubes are moist and it is well-blended.
- Spoon mixture into a greased 13 x 9-inch baking pan (or any other 3-quart baking dish).
- Brush the top generously with butter.
- Bake at 350 degrees F for 45 to 50 minutes or until top is crusty and brown.
- Cornbread can be substituted fro regular bread cubes.
- If you want the stuffing a bit sweeter, then you can add some chopped apricots –canned or dried–and/or raisins to the apples.
- Keep this stuffing covered and on low heat, until serving.
- Serve this stuffing hot.
- Garnish with parsley and/or a few very thinly-sliced raw apples, if desired.
This stores well, refrigerated for up to 72 hours. It does not store well, frozen.