Ingredients with Measurements:
- 1 lb. Newmarket sausage, casings removed
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 2 apples, peeled and chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh thyme
- 1/2 cup unsalted butter, melted
- 8 cups cubed day-old bread
- 2 cups chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Large mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook the sausage over medium heat until browned, breaking it up into small pieces with a wooden spoon.
3. Add the onion, celery, and garlic to the skillet and cook until the vegetables are softened, about 5 minutes.
4. Add the chopped apples, dried cranberries, parsley, sage, and thyme to the skillet and cook for another 5 minutes.
5. In a large mixing bowl, combine the melted butter and cubed bread. Add the sausage mixture to the bowl and mix well.
6. Pour the chicken broth over the stuffing mixture and stir until evenly moistened.
7. Season with salt and pepper to taste.
8. Transfer the stuffing mixture to a 9x13 inch baking dish and cover with foil.
9. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-55 minutes
Temperature:
- 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 360
- Fat: 18g
- Carbohydrates: 38g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as Italian sausage or breakfast sausage.
- You can use any type of bread you have on hand, such as sourdough or whole wheat.
- You can use dried cherries or raisins instead of dried cranberries.
Variations:
- Add chopped walnuts or pecans for extra crunch.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add chopped mushrooms to the sausage mixture for extra flavor.
Tips and tricks:
- Make sure to use day-old bread for the best texture.
- If the stuffing seems too dry, add more chicken broth until it is moistened to your liking.
- To make ahead, prepare the stuffing up to the point of baking, cover and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Storage instructions:
- Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffing in a large serving dish, garnished with fresh herbs.
Garnishes:
- Fresh parsley or thyme sprigs
Pairings:
- Roast turkey or chicken
- Mashed potatoes
- Green beans
Suggested side dishes:
- Cranberry sauce
- Roasted root vegetables
- Dinner rolls
Troubleshooting advice:
- If the stuffing is too dry, add more chicken broth until it is moistened to your liking.
- If the stuffing is too wet, bake it uncovered for an additional 10-15 minutes to help it dry out.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Newmarket sausage is a type of pork sausage that originated in the town of Newmarket, England in the 19th century.
Flavor profiles:
- Savory, slightly sweet, and herbaceous.
Serving suggestions:
- Serve the stuffing as a side dish for Thanksgiving or Christmas dinner.
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