Stranded Foodie Sourdough Stuffing with Sausage, Apples, and Pecans Recipe

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I love a good stuffing that’s filled with lots of earthy flavor goodies, don’t you? This is an easy recipe to accompany your Thanksgiving turkey, or chicken, or pork roast, that’s delectable for any time of the year. Sometimes I just make stuffing for dinner when I’m craving it! With lots of sausage, some green apples for that touch of sweetness and chopped pecans for texture, this has become one of my favorite stuffing recipes. The good thing about this recipe is that you can make it the day before you big dinner. And, you can swap out some of the ingredients to customize it to your liking. For me, I also add some sauteed mushrooms sometimes. Or, use another one of your favorite breads in place of the sourdough (but that’s what also makes this recipe so tasty!), or, use a combination of breads which works great. You can use walnuts insted of pecans, or just omit them if you like. You can’t go wrong!

Hope you have a wonderful Thanksgiving!

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The perfect stuffing for your Thanksgiving table!

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I love a good stuffing that’s filled with lots of earthy flavor goodies, don’t you? Yum!!!

 

Stranded Foodie Sourdough Stuffing with Sausage, Apples, and Pecans Recipe

Makes 16 servings

Ingredients:

  • 1 1 1/2-pound loaf sourdough bread, crusts removed, bread cut into 1/2-inch cubes
  • (about 13 cups)
  • 2 pounds bulk sage pork sausage
  • 2 large onions, chopped (about 4 generous cups)
  • 2 cups celery (about 5 stalks), chopped
  • 4 tablespoons (1/2 stick) butter, divided
  • 6 cups peeled and 1/2-inch cubed Granny Smith apples (about 28 ounces)
  • 3/4 cup chopped pecans (about 4 ounces)
  • 2 tablespoons chopped fresh sage
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/2 cup fresh chopped flat leaf parsley
  • 2 1/2 cups low-sodium turkey stock or chicken broth
  • 3 large eggs
  • Salt and freshly ground black pepper

Directions: Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl. Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sauté until golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).

Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in pecans.

Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; add thyme and parsley and toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk stock and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.