Sourdough, Apple & Sausage Stuffing Recipe
Granny Smith Apple, Fennel Sausage, Mirepoix, Fresh Sage, Sourdough
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Ingredients
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Main Ingredients
Vegetables
Liquids and Seasoning
Method
Preparation
- 1
Prepare the Bread
Cut the sourdough bread into 1-inch cubes and allow it to dry out overnight or toast it in the oven at 300°F (150°C) for about 20 minutes.
- 2
Cook the Sausage
In a large skillet over medium heat, add the fennel sausage and cook until browned, breaking it up with a spatula, for about 5-7 minutes. Remove from skillet and set aside.
- 3
- 4
Add Apples and Sage
Stir in the diced Granny Smith apples and chopped fresh sage into the vegetable mixture. Cook for another 3-5 minutes until the apples are tender.
Assembly
- 5
Combine Ingredients
In a large mixing bowl, combine the toasted sourdough bread cubes, cooked sausage, and sautéed vegetable-apple mixture. Mix gently.
- 6
Add Broth and Seasoning
Pour the chicken broth over the mixture and season with salt and black pepper. Mix until the bread is moistened but not soggy.
