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recipe-sausage-apple-stuffing
Sausage & Apple Stuffing With Cranberries & Caramelized Onion
A classic stuffing combo of sausage, onion, and celery – with seasonal, sweet-tart flavors of apple and cranberry. Whether you call it stuffing or dressing, this full-flavored side dish will delight on weeknights as well as on Thanksgiving.
A classic stuffing combo of sausage, onion, and celery – with seasonal, sweet-tart flavors of apple and cranberry. Whether you call it stuffing or dressing, this full-flavored side dish will delight on weeknights as well as on Thanksgiving.
12 oz dried stuffing cubes
2 large eggs
12 oz chicken or turkey stock
8 oz half & half
1 lb ground pork sausage
3 cups medium yellow onion, chopped
¾ tsp kosher salt, divided
1 cup celery ribs, sliced thin
2 cups Granny Smith apples, peeled, cored & diced into ½" cubes
2 tsp Pork & Poultry Spice Blend
2 tsp Garlic 'n Herb Seasoning
¼ cup grated Parmesan cheese
1/3 cup dried cranberries
¼ cup fresh parsley, chopped
3 Tbsp Leek Extra Virgin Olive Oil
Preheat oven to 350ºF. Grease a 9 by 13-inch baking dish with butter or cooking spray; set aside. To a large mixing bowl, add the stuffing cubes; set aside. In a medium mixing bowl, whisk eggs, then whisk in stock and half & half until combined; set aside.
In a large skillet or Dutch oven over medium heat, cook the pork sausage. Use a wooden spoon to cut into smaller, bite-sized pieces while stirring occasionally until it loses its pink color. With a slotted spoon, transfer the sausage to the large mixing bowl with the stuffing cubes.
To the skillet with the rendered pork fat, increase the heat to medium-high; add the onions and 1/4 teaspoon of salt. Cook the onions until golden in color, making sure to stir occasionally and scrape the sides and bottom of the pan, about 20 minutes. Reduce heat to medium and continue to cook, stirring more often to prevent burning, until the onions are a deep golden brown, another 5 minutes. If the pan begins to develop a dark fond on the bottom, add 1 to 2 Tablespoons of water and scrape to loosen any cooked-on bits. Add the celery, apples, spice blend, and seasoning and continue to cook until softened, another
5 minutes. Turn off heat and transfer mixture to the bowl with the stuffing cubes and cooked sausage.
Add the Parmesan, cranberries, parsley, and remaining 1/2 teaspoon of salt. Top with the egg mixture and fold until all ingredients are evenly mixed.
Transfer stuffing to the baking dish and cover with aluminum foil. Bake for 45 minutes. Remove foil; drizzle olive oil over the stuffing and continue baking until golden brown and crisp on top, 20 to 25 additional minutes. Remove from oven, let cool for 5 minutes before serving.
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