Sausage-Apple Stuffing
Ingredients
- 4 1/2 tablespoons unsalted butter
- 6 celery ribs finely chopped
- 3 medium onions finely chopped
- 1 1/2 pounds sweet Italian sausage removed from the casings and crumbled
- 9 cups cubed 1-inch day-old Italian bread (about 1 large loaf)
- 5 Medjool Dates coarsely chopped
- 3 medium Golden Delicious or Granny Smith apples peeled, cored and coarsely chopped
- 1/3 cup flat-leaf parsley finely chopped
- 3/4 cup sage finely chopped
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground pepper
- 3/4 teaspoon freshly grated nutmeg
- 4 large eggs lightly beaten
- 16 oz turkey or chicken stock
Instructions
- Preheat the oven to 425 degrees F and generously butter 2 medium baking dishes that are at least 2 inches deep. Melt the butter in a large skillet. Add the celery and onions and cook over moderate heat until softened, about 5 minutes. Add the sausage and cook, stirring, just until it loses its pink color, about 7 minutes.
- In a large bowl, toss the bread cubes with the dates, apples, parsley and sage. Add the sausage mixture and season with the salt, pepper and nutmeg. Add the eggs and reserved turkey stock and mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for about 10 minutes longer or until heated through and browned on top. Let cool slightly before serving.
- MAKE AHEAD: The stuffing without the eggs and turkey stock can be refrigerated overnight; the final ingredients should be added just before baking.