Apple and Sausage Stuffing

I had high hopes for this variety. Apple and sausage? It’s a natural pairing. But tack on a third element — stuffing — to that equation, and you have unbalanced the universe.

Yes, the consequences are that severe.

It’s not that it tasted awful. I mean, I cooked it. So … duh, but it didn’t suit my tastes. Or Michelle’s tastes. That’s two strikes in a two strike system. You’re out Apple and Sausage.

Feaston Photo | Michael Buck

There was just something out of whack.

What we had was basically a traditional stuffing that was slightly jazzed up. I followed a recipe I found on Epicurious who got the recipe from Bon Appetit.

The stuffing was on the spicy side. Not like Mexican spicy, but spices spicy. Sage, black pepper, thyme, etc. AND SAUSAGE! All great elements of time tested traditional stuffing. But then came the apple. Oh, the apple. It bastardized the entire thing with its’ sweetness and tart flavor.

Like I said, this tasted great, it just did not suit our likings. We like stuffing that tastes like stuffing. Not like fruit.

That said, if you are willing to give it a shot, here is what you need:

  • 1 pound pork sausage
  • 1 cup celery, chopped
  • 1 cup onion, diced
  • 1 cup peeled, cored and diced apple
  • 2 garlic cloves, crushed
  • 3 Tbsp poultry seasoning
  • 8 cups bread cubes
  • 1 cup milk
  • 1 cup chicken broth
  • 1/4 stick of butter
  • 3 large eggs, beaten

It looks daunting for a stuffing recipe, but it’s really not all that involved.

First up, sausage. Brown that and set it aside. Make sure to, ahem, test a few spoonfuls before you move on. It’s sausage!

Next up, soften the vegetables. Fry them in olive oil, along with the spices and garlic, until they are tender. Throw them into a large mixing bowl with the sausage, and bread cubes. In a separate bowl, whisk the milk, butter, broth and eggs. Toss the liquids into the bread bowl and mix it all around.

Bake in a glass casserole dish at 350 for 50 minutes.

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