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Sourdough Stuffing with Sausage, Apples, and Golden Raisins

Posted: by in Culinary Delights

I’m going to go out on a limb and say stuffing is the quintessential Thanksgiving dish.  Some people are going to take issue with this; after all, we do call it “turkey day” but tell me this: when else during the year do you have stuffing as part of the meal?  Christmas perhaps?  Okay…maybe.  How about New Years?  See what I mean?  Stuffing is synonymous with Thanksgiving.  For that reason, I usually find myself making not one, but two different stuffings.  One is cornbread based, to appease the Southern side of the family.  The other is all about the sourdough; this recipe has basically everything you could want in a sourdough bread stuffing, from the savory, salty goodness of the sausage to the sweetness of the apples and golden raisins.  For those of you wanting to get a jumpstart on the big meal, this recipe can be made (up to step #4 below) one day ahead, then finished in the oven prior to serving.  Important: let stand 10-15 minutes before serving.

Enjoy!  I know I sure will.

Yield: 16 servings

Ingredients:

1 1/2-pound loaf sourdough bread, crusts removed, cut into 1/2-inch cubes (about 13 cups)
2 pounds bulk pork breakfast sausage
2 large white onions, chopped (about 4 generous cups)
2 cups chopped celery (about 5 stalks)
4 tablespoons (1/2 stick) unsalted butter, divided
6 cups 1/2-inch cubes peeled Granny Smith apples (about 28 ounces)
3/4 cup golden raisins (Sultanas) (about 4 ounces)
2 tablespoons fresh sage, chopped
2-1/2 cups low-salt chicken broth or turkey stock
3 large eggs

Procedure:

  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. Sauté sausage 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 a slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sauté until golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
  3. Melt two 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 two tablespoons butter in same skillet over low heat. Add two tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshlyground black pepper. *Can be made one day ahead.  Cover and chill.
  1. Position rack in center of oven and preheat to 350°F. Generously butter 15x10x2-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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