Sourdough Stuffing with Sage Sausage and Apples

12 steps · 45 min total

1. 01

   Cook Sausage

   In a large skillet set over medium heat, cook the sausage until it's no longer pink, about 10 minutes.
2. 02

   Drain Fat

   Drain any rendered fat from the skillet, then set the cooked sausage aside.
3. 03

   Melt Butter

   In that same skillet, melt 1 tablespoon of butter.
4. 04

   Sauté Vegetables

   Add the shallots, garlic, celery, apple, and mushrooms to the skillet. Sauté them until they're tender.
5. 05

   Add Herbs

   Sprinkle the vegetables with thyme and sage.
6. 06

   Deglaze with Wine

   Pour the white wine over the vegetables, scraping up any browned bits from the bottom of the pan to deglaze. Continue to sauté for another 2 minutes to cook off the alcohol.
7. 07

   Combine Ingredients

   In a large bowl, combine the cooked sausage, the sautéed vegetable mixture, 2 tablespoons of softened butter, and the sourdough bread.
8. 08

   Add Broth

   Pour the chicken broth over the stuffing mixture, stirring well to ensure all the bread pieces are evenly coated. The bread should be moist, but not completely saturated or soggy.
9. 09

   Transfer to Dish

   Transfer the stuffing mixture to a 9x13 inch casserole dish and cover it tightly with foil.
10. 10

    Bake Covered

    Bake the covered stuffing for 20 minutes. After this time, remove the foil.
11. 11

    Finish Baking Uncovered

    Dot the top of the stuffing with the remaining 1 tablespoon of butter. Return the dish to the oven and bake uncovered for an additional 10 minutes, until the top is nicely browned.
12. 12

    Serve

    Serve the stuffing immediately while it's still warm.