Sourdough Apple Stuffing
Prep time
Cook time
Total time
Easy, bursting with flavor, this is perhaps my favorite stuffing ever. I prefer it with a combination of mild and hot chiles. I think about ¼ cup hot and a cup mild is just about right. I used King Soopers mild Italian Sausage, about 12 ounces (or ¾ of the 1 lb chub).
Author: Anita Edge
Recipe type: Side
Serves: 12
Ingredients
- 8 - 16 oz ground pork sausage
- 1½ cups chopped onion
- 1 garlic clove - minced
- 1½ cup diced celery
- 1 large Granny Smith Apple - cored, peeled, chopped, skin on
- 12 cups dried sourdough bread cubes (about 1 lb loaf)
- 1 tsp salt
- ½ teaspoon pepper
- 2 teaspoons poultry seasoning
- ½ cup butter- melted
- 1 15 oz can chicken broth
- 1 cup chopped pecans
- ½ cup dried cranberries (Craisins)
- 1 cup mild diced green chiles (I used Select New Mexico)
- 1 egg
- optional: ¼ cup hot diced green chiles (Select New Mexico)
Instructions
- For roasting the turkey, I use the method from America's Test Kitchen. Instructions and video are at: americastestkitchen.com/recipes/4950-old-fashioned-stuffed-turkey. Note: Turkey prep (salting) starts 24 hours before roasting.
- If using fresh sourdough, cut in cubes and toast in a 300 degree oven for 20 minutes. Place in very large bowl.
- Brown the sausage in a large skillet. When the sausage is almost browned, add the onion, celery, garlic, spices, apple, cranberries, and chiles. Cook another 5 minutes or until onion and apples start getting soft.
- Add butter and pecans, stir well, and pour over the bread cubes. Mix well.
- Pour 1 cup of the chicken broth over and mix well. Add more hot green chiles if desired, adjusting to taste.
- Stuff turkey and roast (ideally per America's Test Kitchen instructions).
- After taking the turkey out of the oven, remove the stuffing and place it in a baking dish. Stir the egg and remaining chicken broth together, then blend with the stuffing. Bake at 400 degrees for 25 to 30 minutes.
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