I know I suck at keeping a blog, but this Thanksgiving was the first time I cooked dishes on my own and I loved it. Also, this is the first time I've combined multiple recipes on the web to make my own, original recipe. Just wanted to write it down for myself, and also for anyone else who's interested!
Amy's Sausage and Apple Stuffing
(Because it was that good)
Ingredients:
- 1 loaf sour dough bread, cubed (about 10 cups)
- 2 medium apples, peeled, cored and chopped
- 1 lb Mild Italian Sausage, casing removed
- 1 medium yellow onion, chopped
- 1/2 cup pecans, chopped
- 3 cloves garlic
- 2 ribs of celery, chopped
- 3 tablespoons fresh sage, finely chopped and divided
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup white cooking wine
- Garlic Salt and Pepper to taste
- 2 cups chicken stock/broth
- 2 eggs, lightly beaten
Directions:
Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside.
Butter 9x13-inch casserole dish. Set aside.
In large skillet over medium heat, cook sausage using spatula to break it up as it cooks. Add 1 1/2 tablespoons of fresh herbs. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add onions and celery. Cook until translucent; add pecans, herbs, garlic and apples to skillet. Cook 3-5 minutes stirring frequently. Pour skillet mixture into bowl with bread cubes.
Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs. Toss gently until combined and pour into prepared baking dishes.
Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more. Done!
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