This is easily our favorite stuffing recipe...and we've tried many over the years. We prefer the varying texture that large cubed sourdough bread provides over cornbread. The combination of classic Thanksgiving flavors like sage and parsley, the heat from the sausage, and the sweetness of the apple provide a balanced, super-flavorful dish. Every time we make this we ask ourselves why we only have stuffing on Thanksgiving!
INGREDIENTS
- 2 tbsp vegetable oil
- 1 lb. spicy sausage, casing removed
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced peeled cored Granny Smith apple
- 2 garlic cloves, minced
- 1 tbsp chopped fresh parsley
- 1 tbsp SKORDO Poultry Seasoning
- 1 bay leaf
- 8 cups 1-inch cubes sourdough bread with crusts (about a 1 lb. loaf)
- 1 cup half and half
- 1 cup low-sodium chicken broth (home-made, if you can)
- 2 tbsp (1/4 stick) butter, melted
- 3 large eggs, beaten to blend
- kosher salt and fresh ground black pepper to taste
- 1/2 cup dried cranberries (optional)
PREPARATION
1. Heat oil in large heavy skillet over medium heat. Add sausage and sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add the celery, onion, apple, garlic, parsley, poultry seasoning, and bay leaf to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)
2. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing and season with salt and fresh ground pepper. Mix in eggs; transfer to prepared dish. Sprinkle cranberries on top, if using. Bake uncovered until cooked through and brown, about 50 minutes.