Apple, Sage, and Sausage Stuffing

Name: Apple, Sage, and Sausage Stuffing
Total time: PT0D0H0M
Yield: makes 10 CUPS
Ingredients: 8 tbsp. unsalted butter; 3 ribs celery, chopped; 1 onion, chopped; 4 pork sausages, casings removed; 3 McIntosh apples, or other tart red apple, peeled and chopped; 1 loaf white bread, crust cut off, cut into 1/2" cubes and toasted (about 8 cups); 2 tbsp. finely chopped fresh sage; 2 cups chicken stock; Kosher salt and freshly ground pepper, to taste

Serves
makes 10 CUPS

VANESSA REES

Apple, Sage, and Sausage Stuffing

A combination of apples and sausage lends a nice sweet-savory balance to this simple stuffing enhanced with sage, a specialty of test kitchen director Farideh Sadeghin's mom.

Ingredients

8 tbsp. unsalted butter
3 ribs celery, chopped
1 onion, chopped
4 pork sausages, casings removed
3 McIntosh apples, or other tart red apple, peeled and chopped
1 loaf white bread, crust cut off, cut into 1/2" cubes and toasted (about 8 cups)
2 tbsp. finely chopped fresh sage
2 cups chicken stock
Kosher salt and freshly ground pepper, to taste

Instructions

Step 1

Heat oven to 375°. Melt butter in a 12” skillet over medium-high heat. Add celery and onion; cook until soft, 15 minutes. Add sausage and cook, using a wooden spoon to break into small pieces, until browned, 5 minutes. Add apples and continue cooking until soft, 5–7 minutes more. Stir in bread crumbs and sage; add chicken stock and season with salt and pepper.