Thanksgiving Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 cups torn chunks French, sourdough or country loaf, torn into bits (two large loafs of bread)
10 tablespoons unsalted butter
2 large Spanish or sweet onion, chopped small
2 large or 4 small stalks celery, diced small
2 teaspoon chopped fresh thyme leaves
1 teaspoon table kosher salt, plus more to taste
Freshly ground black pepper
2 large or 4 small firm, tart apples, such as Granny Smith, peeled, cored and diced small
1/2 cup roughly chopped flat-leaf parsley
6 sage leaves, minced
1 to 2 cup turkey, chicken or vegetable stock or broth
2 large eggs
1lb sage breakfast sausage
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Directions: |
Directions:Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.
Generously butter a 9x13 pan with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and sauté until a bit tender, 3 to 4 minutes more. Brown sausage until just cooked through (it will cook more in the oven)
Place bread in large mixing bowl. Scrape contents of skillet on top. Put cooked sausage on top of contents. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed. |
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