Sausage, Apple and Sage Stuffing
Instructions
Arrange bread on rimmed baking sheet; toast in 350°F (180°C) oven until light golden, 10 to 12 minutes. Transfer to large bowl.
While bread is toasting, in large skillet, melt half of the butter over medium-high heat; cook sausage, breaking up with spoon, until browned, about 8 minutes. Using slotted spoon, remove to bowl with bread.
In same skillet, melt remaining butter over medium heat; cook leeks and celery, stirring occasionally, until beginning to soften, about 6 minutes. Add apples, pepper and salt; cook, stirring, until tender-crisp, about 4 minutes. Stir into bread mixture. Add parsley and sage.
In bowl, whisk broth with eggs; drizzle over bread mixture. Toss to coat.
Scrape into greased 13- x 9-inch (3 L) baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 1 hour before continuing with recipe.) Bake in 425°F (220°C) oven for 20 minutes; uncover and bake until top is browned, 10 to 15 minutes.
Tip from The Test Kitchen: Switch up the flavour with different types of sausage, such as farmer's honey-garlic or chorizo.
Ingredients
- 12 cups cubed crusty French bread or Italian bread about 1 loaf
- 1/4 cup butter
- 1 pkg (500 g) sausage casings removed
- 2 cups diced leeks white and light green parts only
- 1 cup diced celery
- 2 apples such as Gala, peeled, cored and diced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/3 cup chopped fresh parsley
- 3 tablespoonschopped fresh sage
- 1 1/2 cup sodium-reduced chicken broth
- 2 eggs
Where to Find Ingredients
British Bakesd Goods
Future Bakery
Carl's Choice Meats
South Central Sausage
Apple Creek Farm
Kipfer Heritage Farms
Burke Brothers Farm
Thames River Melon
DeWitt Family Farm
Saltarski Farm
Chilligo Creek Farm
Scotivew Orchard
Lipsitt Orchard