My humble opinion, Thanksgiving is all about the stuffing. I prefer to roast my turkey unstuffed, so I put the stuffing in a casserole dish and bake it along with my other sides. The tops gets crunchy and toasty, and it’s a nice way to add some texture to your Thanksgiving plate.

You can switch out the cherries for cranberries, apricots or figs. Same with the nuts – pecans, pistachios, and walnuts are also great in here. You can customize it to suit your taste. The most important thing is to make sure that your stuffing is seasoned properly. Taste as you go.

Sausage Stuffing with Apples and Hazelnuts

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8-10 servings

Serving Size: about 1/2 cup

Sausage Stuffing with Apples and Hazelnuts

Ingredients

  • 1/2 cup (1 stick) butter
  • 1 pound bulk sweet Italian sausage
  • 1 large onion, chopped
  • 2 Honeycrisp apples, peeled and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1 loaf high quality white bread, cubed
  • 1/4 cup dried cherries
  • 1/4 cup hazelnuts, chopped
  • 1/4 cup flat leaf parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon sage, finely chopped
  • 1 cup chicken stock

Directions

Preheat oven to 400°F. Melt butter in large sauté pan over medium-high heat. Add sausage onion, and apples. Cook for 10 minutes or until the sausage is no longer pink, breaking up the sausage as you cook. Season with salt and pepper, add garlic and cook for another minute.

Add bread cubes, cherries, hazelnuts, parsley, thyme and sage to large bowl. Add sausage mixture and stir to combine. If the stuffing is dry, add chicken stock to moisten.

Transfer to buttered 9x13-inch baking dish. Bake until toasted and warmed through, about 20 minutes.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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