Sausage Apple Stuffing
Sausage Apple Stuffing is fantastic! This vintage Fanny Farmer recipe has always been one of our favorite ways to enjoy stuffing for the holidays. It's a savory stuffing recipe that uses apples, sausage, celery and onions with the bread. The flavors are wonderful and perfect for the holidays or special occasion meals like Thanksgiving or Christmas.
Equipment
- 1 large stock pot
- 1 sharp bread knife or electric knife
- 1 large skillet
- 1 sharp knife to cut vegetables
- 1 cutting board
- measuring cups
- measuring spoons
- 1 hamburger chopper
- 1 3-quart casserole dish
- 3 wire cooling racks
Ingredients
- 1 lb. mild bulk pork sausage
- 1 large sweet onion diced
- 4 small apples diced or two large apples (I used Honey Crisp apples and left them unpeeled)
- 1/4 cup fresh parsley minced
- 1 tbsp. rubbed sage NOT ground sage
- 1 tsp. sea salt or kosher salt
- 1/2 tsp. ground black pepper
- 1 loaf Ezekiel sprouted grains multi-grain bread
- 4-5 cups turkey broth or substitute chicken broth
Instructions
- Two to three days before serving, place bread out on wire cooling racks.
- After 24 hours, turn bread over so both sides can stale.
- Leave out on kitchen counter until ready to use in recipe.
- Remove turkey neck and giblets from turkey and place in a large stock pot.
- Fill with water and sprinkle heavily with salt and pepper; sprinkle with dried parsley.
- Bring to a boil.
- Reduce heat and simmer for about one to two hours.
- As water evaporates, continue adding more as needed every 20-30 minutes.
- (The turkey broth can be rendered the day before you need it in the recipe if you need to make it in advance.)
- In a large skillet or Dutch oven fry sausage until no pink is remaining.
- Use a hamburger chopper to break the meat down into very small pieces.
- (The sausage can be cooked a day in advance if necessary to cut down time needed to prepare recipe).
- Add diced onions, celery, onions, parsley, sage, salt, and pepper.
- Cook until veggies are tender. Set aside.
- Set bread out on cutting board.
- Cut bread slices in cubes and place in a large mixing bowl.
- Add sausage and apple mixture.
- Scoop broth out of the stock pot and pour over the bread and sausage mixture.
- Add enough to moisten all the bread, but not make the mixture soupy!
- Stir well to combine.
- Stuff the stuffing into the turkey cavities.
- Place remaining stuffing into a greased 3-qt. casserole dish.
- Bake at 350 degrees about 45 minutes to 1 hour, or until done.
Notes
NOTE: If you're not making this to go with turkey, substitute chicken broth for the turkey broth in the recipe.
NOTE: I use either Gala, Fuji or Honey Crisp apples since they are a little sweeter. You can peel or leave the peel on, depending on your preference.
NOTE: To make homemade turkey broth: Remove the neck and paper with giblets from the defrosted turkey cavity. Wash well. Place in a large sauce pot and fill three-fourths with water. Sprinkle generously with salt, pepper and dried parsley. Bring to a boil. Reduce heat and simmer, covered with lid, for about an hour or two to render broth. As the water cooks down and evaporates, continue adding very hot water as needed to ensure you end up with 4 to 5 full cups of turkey broth. Use in recipe as called for above.
NOTE: To dry the bread: place individual pieces of bread on wire cooling racks about 2 to 3 days before using in recipe. Turn pieces over periodically so all sides dry well. Cut into cubes before using in recipe.
NOTE: I used 5 cups of turkey broth to moisten the stuffing.
NOTE: Be forewarned! This recipe is spread out over several days. Please read ahead and plan accordingly.
Recipe source: adapted from Fanny Farmer Cookbook.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 242kcalCarbohydrates: 28gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 23mgSodium: 759mgPotassium: 287mgFiber: 4gSugar: 8gVitamin A: 190IUVitamin C: 5mgCalcium: 104mgIron: 2mg
Tried this recipe?Let us know how it was!