If your Thanksgiving prep calendar is synced with mine, then you know it’s time to begin planning all those scrumptious side dishes! Now answer me this…what complements a turkey better than some hearty stuffing? Nothing! You just have to find a recipe that suits you.
There does, however, seem to be a stuffing debate that continues to pop up year after year amongst family members and friends…Do you cook it in- or outside the bird? Do you call it stuffing or dressing? Do you add raisins or celery? Everyone has their opinions, but I’ve decided to look at all the cooking controversy as an opportunity to experiment with new ways to make this staple Thanksgiving fare.
I love the touch of apples in this savory and sweet stuffing recipe that will have your guests clambering back for seconds…and thirds! Make sure to add Italian sausage and Granny Smiths to your shopping lists!
1 cup, ½-inch diced shallots
1½ cups ½-inch diced celery
8 tablespoons butter
1½ pounds Italian sausage links
1¼ cups whole walnuts
2 cups, ½-inch diced Granny Smith apples
¼ cup minced parsley
¼ cup rosemary
¼ cup minced sage
6 cups herbed and cubed bread stuffing
2 cups chicken broth
Salt & pepper, to taste
1. Pre-heat oven to 325 degrees.
2. Over low heat, saute shallots and celery with 2 tablespoons butter until soft (about 7 minutes). Transfer to large bowl.
3. Empty sausage from casing and cook through in same pan (about 10 minutes). Add to celery mixture.
4. Toast walnuts on cookie sheet (about 10 minutes).
5. Roughly chop walnuts and add to mixture with diced apples and minced herbs.
6. Add the bread stuffing and toss to mix.
7. Add chicken broth and 6 tablespoons melted butter; mix thoroughly.
8. Place in a buttered casserole dish and cover with foil.
9. Bake 30 minutes covered, and then another 10 uncovered.
Do you and your family partake in the Great Stuffing Debate? What side are you on?