We aren’t huge turkey fans but we love stuffing! The sweetness of the apples is a perfect compliment to the earthy flavours. This is a completely adaptable recipe and you can sub your favourite ingredients. To take away a few steps I throw all my veg into a food processor to chop.
Serves 8-10
1 loaf crusty Italian or French bread cubed
3-4 mild Italian sausages
2 carrots peeled and finely chopped
2 celery stalks finely chopped
1 onion finely chopped
1 tsp kosher salt
1/2 tsp black pepper
3 fresh sage leaves finely chopped *
1 cup mayonnaise
3 apples unpeeled and chopped
2 tbsp butter
2 cups chicken broth
2 tsp dried sage
Prep time: 45 minutes
Baking time: 40 minutes
If possible leave bread out for a day or 2 as stale bread works best for stuffing. If you can’t do that, slice bread into 1 inch pieces and lay them on a baking tray. Bake at 300 for 10-15 minutes. This will dry them out a bit and make it easier to cut into cubes. Once cubed place in a large bowl.
Heat frying pan with a little olive oil. Squeeze the sausage out of the casings and into pan. Cook on medium for 5 minutes or until just about cooked through breaking it up as it cooks. Remove sausage from pan and leaving as much oil as possible in the skillet.
Add chopped vegetables including the sage into the frying pan with the sausage drippings, salt, and pepper. If pan seems to dry add a little olive oil. Sauté for 7 minutes until mixture begins to soften. Set aside.
Add 2 tablespoons butter to pan with chopped apples and cook for 5 minutes on medium
In a very large bowl or 2 smaller ones, mix everything with the bread cubes adding 2 tsp dried sage, the mayo and chicken broth. Place in a greased 9 x 13 baking dish. Can be made the day before up to this point covered and refrigerated.
Bake for 40 minutes at 350F. Enjoy!
