Ingredients with Measurements:
- 1 pound Braughing sausage, casing removed
- 1 cup diced onion
- 1 cup diced celery
- 2 cups diced apples
- 1/2 cup unsalted butter
- 8 cups cubed bread
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
Special equipment needed:
- Large skillet
- Large mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the Braughing sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the onion, celery, and apples and cook until softened, about 5 minutes.
4. In a large mixing bowl, combine the cooked sausage, onion mixture, bread cubes, sage, thyme, salt, and pepper. Mix well.
5. Pour the chicken broth over the stuffing mixture and stir until evenly moistened.
6. Transfer the stuffing to a 9x13 inch baking dish and cover with foil.
7. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, until the top is golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 387
Fat: 22g
Saturated Fat: 10g
Cholesterol: 73mg
Sodium: 1036mg
Carbohydrates: 32g
Fiber: 3g
Sugar: 9g
Protein: 14g
Substitutions for ingredients:
- Braughing sausage can be substituted with any other type of sausage.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped nuts, such as pecans or walnuts, for extra crunch.
- Use different types of bread, such as cornbread or sourdough, for a different flavor.
- Add dried cranberries or raisins for a touch of sweetness.
Tips and tricks:
- Make sure to use stale bread for the stuffing, as fresh bread will become too soggy.
- If the stuffing is too dry, add more chicken broth until it reaches the desired consistency.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
Storage instructions:
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffing, place it in a baking dish and cover with foil. Bake at 350°F for 20-25 minutes, until heated through.
Presentation ideas:
Serve the stuffing in a large serving dish, garnished with fresh herbs.
Garnishes:
Fresh herbs, such as sage or thyme, can be used as a garnish.
Pairings:
Braughing Sausage and Apple Stuffing pairs well with roasted turkey or chicken.
Suggested side dishes:
Mashed potatoes, green beans, and cranberry sauce make great side dishes for this stuffing.
Troubleshooting advice:
- If the stuffing is too dry, add more chicken broth until it reaches the desired consistency.
- If the stuffing is too wet, bake it uncovered for an additional 10-15 minutes to crisp up the top.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Braughing sausage is a type of pork sausage that originated in the village of Braughing in Hertfordshire, England.
Flavor profiles:
This stuffing has a savory and slightly sweet flavor, with notes of sage and thyme.
Serving suggestions:
Serve the stuffing as a side dish for Thanksgiving or Christmas dinner.
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