Sage Sausage and Apple Stuffing

If you don't already have an extraordinary Thanksgiving stuffing recipe look no further! Come to think of it, even if you do, Look no further! You might like to switch it up this year and give this little beauty a try. I don't have pictures for this post because I haven't made it since last year but trust me when I tell you that this stuffing will MAKE your Thanksgiving dinner. Your turkey can be as dry and cardboard, your mashed potatoes as appetizing as paste but with this on the table, no one will notice. And for years to come everyone will be singing your praises as the stuffing queen, or king.

I think I adapted this years ago from one of Paula Deen's recipes

Here is what you will need:


1/2 loaf of bread dried and cubed (I use s combo of whole wheat and sourdough)
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casing removed
1 medium onion, chopped
2 cooking apples, such as Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
2 eggs, beaten

Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

Tip: Put the dressing in the oven during the last hour of cooking the turkey

I really can't wait for this. I'm actually making two batches. One for the table and one to be sure there are 'leftovers'.