Sausage and Apple Stuffing (Sage and Thyme)

Beautiful though that bird may be, the sides will always have my heart. And the king of sides is bread stuffing. This version uses sausage and apple for a nice change.

Toasted Bread:
1 lb sourdough loaf, cut into ½" cubes (8 cups)
3 Tbsp. extra-virgin olive oil
1 tsp. sea salt
½ tsp. black pepper, freshly ground

Stuffing:
1 lb sausages
6 stalks celery, diced (2 cups)
2 large gala apples
1 medium onion, diced (1 cup)
2 Tbsp. fresh sage, chopped
2 tsp. dried thyme
¼ tsp. black pepper, freshly ground
1 Tbsp. apple cider vinegar
½ tsp. sea salt
2 cups chicken stock

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7). Butter a 9x13" baking dish and set it aside.

On a large baking sheet, spread the bread cubes. Drizzle with olive oil, salt and pepper. Use your hands to toss and coat the bread. Toast in the oven for 10 minutes, until the cubes have toasted slightly and take on a little colour. When ready, they will still be tender and squishy on the inside, but toasty and stiff on the outside. Cool, then transfer to a large mixing bowl.

Heat a large skillet over medium-high heat. Add the sausage, breaking it up as you go. Let it brown and release some moisture. This should take about 5-7 minutes.

Add the celery, apples, onion, sage, thyme and pepper to the pan. Scrape up any browned bits (fond), from the sausage. Sauté for about 10-12 minutes, stirring only occasionally, because you want the fruit and vegetables to take on a little colour as well.

Once the vegetables have browned just a bit and softened, add the apple cider vinegar. Stir to coat and cook for one minute more. Taste the dish along with a piece of the toasted bread. Decide if it needs more salt. If so, add it now. Add the stock and scrape up any remaining fond on the bottom of the pan. Give everything a good stir.

Carefully, pour the skillet contents over the bread in the mixing bowl. Stir to combine, then pour everything into the prepared baking dish.

Spray one side of the foil with cooking spray or brush with oil to prevent any of the stuffing from sticking to the top.

Cover the baking dish with the aluminum foil oil side down, then place in the oven for 20 minutes. After 20 minutes, remove the foil and continue baking for 20 additional minutes. When it’s ready, the stuffing will look moist but have a nice crispy texture on top and a golden colour.

Makes 12 servings.

Nutritional Information:
Per serving: Calories 298 | Fat 15g | Carbs 29g | Protein 13g