Pork Sausage and Apple Stuffing
by Saramin (@678sarin)A savory and slightly sweet stuffing made with pork sausage, apples, and pecans, perfect for a holiday meal.
Ingredients
Main Ingredients
- 1lbPork Sausage
- 3tbspButter
- 1pieceSmall Onion
- 1stalk Celery
- 1pieceGranny Smith Apple
- 4cupsWhite Bread, day old
- 1 1/2cupsChicken Stock or Turkey Stock
- 1/2cupHeavy Cream
- 1tspFresh Sage
- 1tspFresh Thyme
- 1pieceEgg
- 1/3cupPecans
- Kosher Salt to taste
- Ground Black Pepper to taste
How to make Pork Sausage and Apple Stuffing
Preparation
Preheat the oven to 350 degrees F (180 degrees C).
Finely chop the onion, Granny Smith apple, fresh sage, and fresh thyme. Thinly slice the celery.
Cut the white bread into half-inch pieces. Roughly chop the pecans. Remove the casings from the pork sausage.
Cooking
In a large sauté pan over medium-high heat, add the pork sausage. Stir frequently, breaking the pork into small pieces. Cook for 10 minutes or until cooked through. Drain and set aside.
Reheat the sauté pan over medium-high heat and add the butter. Once melted, add the onion and celery. Stir occasionally until the onion is fragrant and translucent, about 3 minutes.
Add the apple and pecans, and cook for another 3 minutes.
Add the bread and carefully toss to combine. Add the chicken stock, heavy cream, sage, and thyme. Season with kosher salt and ground black pepper.
Beat the egg and add it to the mixture. Stir until fully incorporated.
Transfer the dressing to a large baking dish and cover with foil. Bake for 40 minutes. Remove the foil with 2 minutes left. Place the stuffing under the broiler, set it to high, and cook for 2 minutes, just enough to brown and crisp the top.
Tips & Tricks
For extra flavor, consider adding a pinch of nutmeg or cinnamon to the mixture.
Ensure the bread is day-old or slightly stale for the best texture.
Reviews
manu45
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Recipe by
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...