Sausage-Apple Stuffing
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
42
Spice
56
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 450 degrees F
2
Heat 1 tablespoon butter in a large skillet over medium-high heat until it melts and starts to brown; add the apples, reduce the heat to medium and cook, stirring, until slightly tender, about 4 minutes
3
Stir in the honey and vinegar, then transfer to a large bowl to cool
4
Melt 2 tablespoons butter in the same skillet over medium-low heat
5
Add the bread cubes and toss to coat, then transfer to one side of a large rimmed baking sheet; add the sausage to the other side
6
Bake until the sausage is cooked through and the bread is toasted, 8 to 10 minutes
7
Add the sausage and bread to the bowl with the apples; add the sage, thyme and rosemary
8
Heat another 1 tablespoon butter in the skillet over medium heat
9
Add half each of the leeks, celery and parsnips, and 2 tablespoons water; season with salt and pepper
10
Cook until the vegetables are translucent, about 8 minutes, then transfer to the bowl with the sausage-apple mixture
11
Add the remaining leeks, celery and parsnips, and 2 tablespoons water to the skillet, season with salt and pepper and cook about 8 minutes; transfer to the bowl and toss
12
Warm a spoonful of the stuffing in the skillet with a touch of butter and taste the seasoning; adjust as needed
13
(It's so important to taste your stuffing while it's hot to get a sense of the seasonings and flavors
14
) Add the chicken stock to the bowl and toss to moisten all of the ingredients
15
Reduce the oven temperature to 350 degrees F
16
Brush a 9-by-13-inch baking dish with 1 tablespoon butter
17
Transfer the stuffing mixture to the dish and dot with the remaining 3 tablespoons butter
18
Cover with aluminum foil and bake 40 minutes, then uncover and continue baking until golden brown, about 40 more minutes
19
Photograph by Yunhee Kim