Thanksgiving is just around the corner! And I can’t wait. It’s my favorite holiday by far…you don’t have to stress about getting people gifts, friends and families get to spend quality time together, and then you just eat and eat and eat until you want to pass out and nap. Who could ask for more?
One of my favorite Thanksgiving dishes is stuffing. I guess it’s technically called dressing if you don’t cook it inside the turkey…but that sounds like salad dressing and it’s confusing, right? So let’s stick to calling it “stuffing” even though it’s baked in a casserole dish.
This stuffing is sourdough heaven. It has a slight apple tang, a hearty flavor from the sausage, and then a heavy drizzle of browned butter and fried sage.
Can we talk about combining browned butter and sage for a minute? It produces the most amazing aroma ever. If you’ve never tried this, do it…you won’t regret it.
This recipe will make enough to feed 8-10 people. You pack it down into a 9×13 inch casserole dish and then bake it until the top is nice and crispy. It’s also really easy to make! The hardest part is slicing the bread into 1 inch cubes (why don’t I have a sharper bread knife for this?!).
The apple/sausage/sage combo is a fantastic alternative to your traditional stuffing recipe. Plus, if you’re not cooking for a big group, leftovers tastes just as delicious when heated up the next day!
What’s your favorite Thanksgiving dish? 6 more days until Thanksgiving! :)
- 1 Loaf of sourdough bread
- 1 Lb sausage, removed from casing, cooked and crumbled
- 2 Green apples, peeled and diced into 1/2-1 in cubes
- 1 Yellow onion, diced
- 4 Stalks of celery, cut into 1/2 inch slices
- 1 Heaping tablespoon of fresh sage, minced (about 8-10 leaves)
- 1 Stick butter
- 1 Can of chicken broth
- Salt and pepper to taste
- The Night before: Cut bread into 1 inch cubes the night before and leave in bowl to dry out.*
- Preheat oven to 350 degrees.
- Place bread cubes on a baking sheet (spread evenly) and bake for 5-10 mins to dry out the bread.
- In a large skillet, melt 5 tbs of the butter over medium to medium-high heat. Add the chopped celery, onions, and apples and cook until the apples and celery are softened (about 10 mins).
- In a very large bowl, combine the apple/celery/onion mixture, the bread cubes, and the sausage together.
- Using the same pan that you cooked the celery in, melt the remaining 3 tbs butter over medium high heat. Add the minced sage.
- Swirl the pan so that the butter doesn’t burn but keep cooking it until you start to see brown bits and the butter is golden brown–you must watch this carefully as browned butter can turn into burnt butter quickly!
- Drizzle the sage/brown butter combo over the stuffing and stir to incorporate.
- Mix in the chicken broth a little at a time until the stuffing is nice and moist.
- Add a generous sprinkle of salt and some pepper to taste.
- Pour everything into a lightly buttered 9×13 casserole dish. Push down the mixture lightly to condense it a little bit.
- Pop into the oven for 30-40 or until the stuffing is heated through and the top is crispy.