Ingredients with Measurements:
- 1 lb Morteau sausage, casing removed and crumbled
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 apples, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 loaf of bread, cut into small cubes
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
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 crumbled Morteau 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 chopped onion and celery and cook until softened, about 5 minutes.
4. Add the chopped apples to the skillet and cook for an additional 2-3 minutes.
5. Pour the chicken broth and heavy cream into the skillet and stir to combine.
6. In a large mixing bowl, combine the bread cubes, cooked sausage, and the onion, celery, and apple mixture from the skillet. Mix well.
7. Add the chopped parsley and thyme to the mixing bowl and mix well.
8. Season the mixture with salt and pepper to taste.
9. Transfer the stuffing mixture to a 9x13 inch baking dish.
10. Bake the stuffing in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 28g
Protein: 13g
Sodium: 590mg
Sugar: 7g
Substitutions for ingredients:
- Morteau sausage can be substituted with any smoked sausage of your choice.
- Chicken broth can be substituted with vegetable broth.
- Heavy cream can be substituted with half-and-half or whole milk.
- Apples can be substituted with pears or dried cranberries.
Variations:
- Add chopped walnuts or pecans to the stuffing mixture for added crunch.
- Use sourdough bread instead of white bread for a tangier flavor.
- Add a pinch of nutmeg or cinnamon to the stuffing mixture for a warm, cozy flavor.
Tips and tricks:
- Make sure to cut the bread into small cubes so that it cooks evenly.
- Use day-old bread for the stuffing to prevent it from becoming too soggy.
- If the stuffing is too dry, add more chicken broth or heavy cream to the mixture.
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 in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffing in a large serving dish, garnished with fresh parsley or thyme.
Garnishes:
Fresh parsley or thyme
Pairings:
- Roasted turkey or chicken
- Green beans
- Mashed potatoes
Suggested side dishes:
- Roasted root vegetables
- Cranberry sauce
- Gravy
Troubleshooting advice:
- If the stuffing is too dry, add more chicken broth or heavy cream to the mixture.
- If the stuffing is too wet, bake it for an additional 5-10 minutes to allow the excess moisture to evaporate.
Food safety advice:
- Make sure to cook the sausage until it is fully cooked through.
- Store leftover stuffing in the refrigerator and consume within 3 days.
Food history:
Morteau sausage is a smoked sausage that originated in the town of Morteau in the Franche-Comté region of France. It is made from pork and is traditionally smoked over beech wood.
Flavor profiles:
The Morteau sausage and apple stuffing is savory and slightly sweet, with a smoky flavor from the sausage and a hint of sweetness from the apples.
Serving suggestions:
Serve the stuffing as a side dish with roasted turkey or chicken.
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Region: French