Sourdough Stuffing With Sausage, Apples and Golden Raisins |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 5 |
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Bon Appetit, November 2009. 100% of those who tried and reviewed this recipe said they'd make it again. That speaks volumes! Ingredients:
13 cups sourdough bread, crusts removed, bread cut into 1/2-inch cubes (about 13 cups) |
2 lbs pork sausage (breakfast type, bulk) |
2 onions, chopped (about 4 generous cups) |
2 cups celery, chopped (about 5 stalks) |
4 tablespoons butter, divided |
6 cups granny smith apples, peeled, cut in cubes (about 28 ounces) |
3/4 cup golden raisin (about 4 ounces) |
2 tablespoons sage, fresh, chopped |
2 1/2 cups low sodium chicken broth |
3 large eggs |
Directions:
1. 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, 15 to 20 minutes. Transfer bread to very large bowl.
2. Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
3. Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
4. Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
5. Position rack in center of oven and preheat to 350°F Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.
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