CASA The Culinary Apprenticeship School (800) 794-2320 Click for menu.

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.

 



Learn More

Learn in the real restaurants, not in classrooms.


  • Personal Details
  • More Info
  • Tuition

Contact Information

Please enter your info below, and someone from RRFC will contact you:

More Info

Note: If you are serious about learning real-world audio production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world radio production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world film production the way we teach it, answer the following questions to expedite your admissions process.

Note: If you are serious about learning real-world culinary skills the way we teach it, answer the following questions to expedite your admissions process.

Which of the following do you have experience with?

What large city is closest to where you live? (Or, which city do you live in?)

Are you willing to go there twice a week for six months?

Tuition

How do you plan on paying for your tuition?
*When paid in full, tuition will receive a $2000 reduction, bringing the program’s total tuition of $12,200 to $10,200 not including administrative fees.

Are you a member or veteran of the military?


What are your goals?