We hope you all had a terrific Thanksgiving holiday! We spent the day relaxing in Texas Hill Country and whipping up a few tried-and-true (and one new!) recipes. Both of our families always make smoked turkey for Thanksgiving. The one thing about smoking a turkey is you can’t fill it with stuffing. Because of that reason, we feel like stuffing is always a bit of an afterthought. In fact, neither of us have even made homemade stuffing before! This year we decided to try to whip up a stuffing recipe and it turned out really… damn… good. It might be ostentatious for us name our first crack at making stuffing the “world’s best stuffing recipe” but everyone at the table agreed, it was the best anyone has tasted, ever! So… based on the rave reviews, we are going to keep the name.
Some of the reasons why this stuffing is so yummy are because it uses sourdough bread (which is both of our favorite carbohydrates from the bakery), savory sausage, and sweet apples help to keep the stuffing moist. If you’re ever in our town of Austin, Texas, swing by Easy Tiger. This is the spot where we buy our sourdough. The fact that they also have a biergarden doesn’t hurt either! In fact, they were named as one of our “Top 5 Happy Hours in Austin” in our Studio512 television segment earlier this year.
The flavors in this sausage stuffing recipe pair perfectly with smoked turkey. We’re not waiting until next year to make this again, though. A roasted chicken and a side of this stuffing is most definitely in our future, and should be in yours too!
Sausage, Sage, and Apple Sourdough Stuffing
Prep time: 10 minutes
Cook time: 40 minutes
- 1 pound mild Italian sausage
- 3 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 3 cloves garlic, minced
- 2 small apples, peeled and diced
- 2 cups chicken stock, divided
- 1 large loaf of sourdough bread, cut into cubes
- 1 large egg
- ¼ cup fresh sage, finely chopped
- Salt and pepper
- Optional: 3 tablespoons brown butter, bacon or roast drippings
Preheat your oven to 375 degrees. Start by browning one pound of mild Italian sausage in a dutch oven or an oven-safe pan. Once broken up and no longer pink, add the butter, onion, and celery. Let the mixture cook for 3 minutes, then add the 2 diced apples. Cook for another 3-4 minutes until the onions, celery, and apples soften. Next, mix in 3 cloves of minced garlic. Add about 2 cups of chicken stock. Let boil for 4-5 minutes. Next, mix in the sourdough bread cubes, salt and pepper, and sage. In a separate bowl, combine one egg with a splash of chicken stock and then add to the pan. Gently fold the bread into the mix until combined. Feel free to add more chicken stock, if needed. Cook for 30 minutes and then top with brown butter or bacon/pan drippings and cook for an additional 3-5 minutes until golden brown.