Apple and Sage Stuffing

"When I saw this recipe in Gourmet Magazine, I knew I would have to try it. The magazine states, "This delicious stuffing is similar to a savory bread pudding." Bake it along side rather than inside, the bird."
 
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photo by Sassy J photo by Sassy J
photo by Sassy J
photo by Chippie1 photo by Chippie1
photo by Chippie1 photo by Chippie1
Ready In:
1hr 20mins
Ingredients:
14
Serves:
8-10
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ingredients

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directions

  • Heat oil in heavy large skillet over medium heat.
  • Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
  • Using slotted spoon, transfer sausage to large bowl.
  • Add celery and next 6 ingredients to drippings in skillet.
  • Sauté over medium heat until vegetables are soft, about 5 minutes.
  • Discard bay leaf.
  • Add mixture to sausage.
  • (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
  • Butter 13x9x2-inch glass baking dish.
  • Add bread to sausage mixture.
  • Whisk milk, broth, and butter in bowl to blend.
  • Mix into stuffing; season stuffing with salt and pepper.
  • Mix in eggs; transfer to prepared dish.
  • Bake uncovered until cooked through and brown, about 50 minutes.

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Reviews

  1. this stuffing was so great! being a vegetarian i did make some obvious substitutions: veg sausage and veg broth. mmmmm... my taste buds thank you.
     
  2. Lovely fragrance and blending of flavors. Enjoyed this one very much.
     
  3. Kind of mild, my sausage was spicy enough to make up for it though and it turned out fine.
     
  4. Bev, I thought the flavors were really great, and I like the salty sausage and sweet apple combo. I think in the future I'd make it without the custard base because I like a dryer stuffing. Thanks for posting!
     
  5. I wish I could say I loved it. It looked great, but tasted pretty bland. I followed the recipe except for using a bay leaf; I didn't have any. The texture was nice, but there just wasn't much "depth" to the flavor. I used mackintosh apples and bulk pork sage sausage.
     
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I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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