Categories: Sides
Ingredients
- 1 stick unsalted butter, plus more for tasting
- 6 medium firm apples, peeled and cut into large cubes
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 12 slices white sandwich bread, cut into 1/2-inch cubes
- 1 lbs spicy Italian sausage, casings removed, broken into bite-size pieces
- 10 sage leaves, cut into thin strips
- 2 tbsp fresh thyme
- 1 tsp chopped rosemary
- 4 leeks, halved lengthwise and thinly sliced crosswise
- 6 stalks celery, halved lengthwise and thinly sliced crosswise
- 1 lb small parsnips, peeled, quartered lengthwise and thinly sliced crosswise
- Kosher salt and ground white pepper
- 1 cup chicken stock
Directions
-
Preheat oven to 450. Heat 1 tbsp butter in a large skillet over medium-high heat until it melts and starts to brown; add the apples, reduce the heat to medium and cook, stirring, until slightly tender, about 4 minutes. Stir in the honey and vinegar, then transfer to a large bowl to cool.
-
Melt 2 tbsp butter in the same skillet over medium-low heat. Add the bread cubes and toss to coat, then transfer to one side of a large rimmed baking sheet; add the sausage to the other side. Bake until the sausage is cooked through and the bread is toasted, 8-10 minutes. Add the sausage and bread to the bowl with the apples; add the sage, thyme and rosemary.
-
Heat another 1 tbsp butter in the skillet over medium heat. Add half each of the leeks, celery and parsnips, and 2 tbsp water; season with salt and pepper. Cook until the vegetables are translucent, about 8 minutes, then transfer to the bowl with the sausage-apple mixture. Add the remaining leeks, celery and parsnips and 2 tbsp water to the skillet, season with salt and pepper and cook about 8 minutes; transfer to the bowl and toss. Warm a spoonful of the stuffing in the skillet with a touch of butter and taste the seasoning; adjust as needed. Add the chicken stock to the bowl and toss to moisten all of the ingredients.
-
Reduce the oven temp to 350. Brush a 9×13 inch baking dish with 1 tbsp butter. Transfer the stuffing mixture to the dish and dot with the remaining 3 tbsp butter. Cover with foil and bake 40 minutes, then uncover and continue baking until golden brown, about 40 more minutes.