A great addition to your Thanksgiving dinner table with this hearty stuffing with fresh flavors.
Ingredients
Makes 15 Serving(s)
Use the slider to multiply the batch
- 1.5 pound(s) Italian Sausage
- 1.5 pound(s) Italian Sausage
- 6 cup(s) Onion(s)
- 2 cup(s) Celery
- 0.75 cup(s) Butter
- 3 pound(s) Apples
- 0.75 cup(s) Sage
- 1.5 pound(s) Sourdough Bread
- 0.5 cup(s) Chicken Broth
- 2 pound(s) Parsnips
Directions
Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.
- Prep: 0:05
- Cook: 0:45
- Wait: 0:00