BEST Stuffing ever!

on

                                     BEST Stuffing ever!

It’s got it all – golden, buttery crunchy top, soft and moist inside, big bold pops of salty sausage melded with juicy little bits of tart apple, a hint of crunch from pecans and subtle perfume from sage and thyme. The ultimate combo of flavour and textures. Amen!

Close up of Sausage Stuffing recipe in a white baking dish, fresh out of the oven ready to be served

Ingredients:


  • 8 heaped cups plain white bread , crust on, cut into 2.5cm / 1 “ cubes (~600g/1.2lb) (Note 1)
  • 500g/ 1 lb pork sausages , good quality (Note 2)
  • 50g/ 3 tbsp butter , unsalted
  • 1/2 onion , finely diced
  • 1 large celery stalk , sliced 3mm / 1/8” thick
  • 1 granny smith apple , skin left on, diced into 0.5 cm / 1/5” cubes
  • 1/3 cup pecans , roughly chopped (Note 3)
  • 1 cup (250 ml) chicken stock/broth , low sodium
  • 1/3 cup (85 ml) cream , heavy / thickened (low fat also ok)
  • 1 tbsp fresh sage , finely chopped
  • 1 tsp fresh thyme leaves
  • 1/4 tsp each salt and pepper

GARNISHES (OPTIONAL):


  • 30g / 2 tbsp butter , melted (extra for brushing)
  • Thyme leaves, small sage leaves, chopped parsley , optional garnish

Instructions:


  • Preheat oven to 160°C/320°F.
  • Spread bread out on tray (squished is fine). Bake for 8 minutes until lightly toasted – pale gold ok, should be soft on inside but crispy on outside. Transfer into large bowl.
  • Meanwhile, place about 1 tsp butter in a large skillet over high heat. Once melted, add sausage and cook, breaking it up as you go.
  • Once cooked with a few golden bits, pour over bread (yes, including all the fat!).
  • Return skillet to stove, turn down to medium. Add remaining butter. Once melted, add onion, cook 2 minutes.
  • Add celery and apple, cook for 3 minutes.
  • Add pecans, chicken stock, creamy, sage, thyme, salt and pepper. Stir.
  • Bring to simmer, then cook for 2 minutes, then pour it into the bowl. Mix well, ensuring all the bread is evenly coated. Get in there with your hands if needed!
  • Taste and add more salt if needed (depends on saltiness of sausage).
  • Transfer into a 2 litre / 2 quarts baking dish. Cover with foil, bake 40 minutes.
  • Remove foil, brush with Extra melted butter if desired. Then broil/grill on high for 2 to 4 minutes until the top is nicely browned (watch it carefully - but be brave! Colour = flavour!).
  • Serve warm, sprinkled with parsley, fresh thyme or some small fresh sage leaves if desired!



Comments

Post a Comment