Ingredients with Measurements:
- 1 loaf of French bread, cut into 1-inch cubes
- 1 pound of pork sausage
- 2 tablespoons of unsalted butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 Granny Smith apples, peeled and chopped
- 1 cup of port wine
- 1 cup of chicken broth
- 2 tablespoons of fresh thyme leaves
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Large skillet
- Large mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, until lightly toasted. Set aside.
3. In a large skillet, cook the sausage over medium heat until browned and cooked through. Use a slotted spoon to transfer the sausage to a large mixing bowl.
4. In the same skillet, melt the butter over medium heat. Add the onion, celery, and apples and cook until softened, about 5-7 minutes.
5. Add the port wine to the skillet and bring to a boil. Reduce the heat and simmer for 5 minutes, until the liquid has reduced by half.
6. Add the chicken broth, thyme, salt, and black pepper to the skillet and bring to a boil. Remove from heat.
7. Pour the mixture over the sausage in the mixing bowl. Add the toasted bread cubes and stir to combine.
8. Transfer the 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, until the top is golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 6g
Cholesterol: 50mg
Sodium: 800mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 8g
Protein: 13g
Substitutions for ingredients:
- You can use any type of bread instead of French bread.
- You can use turkey sausage instead of pork sausage.
- You can use white wine instead of port wine.
- You can use vegetable broth instead of chicken broth.
Variations:
- Add chopped walnuts or pecans for extra crunch.
- Add dried cranberries or raisins for sweetness.
- Add chopped fresh parsley or sage for extra flavor.
Tips and tricks:
- Make sure to toast the bread cubes before adding them to the stuffing to prevent them from getting soggy.
- You can prepare the stuffing in advance and refrigerate it until ready to bake.
- If the stuffing is too dry, add more chicken broth or port wine.
- If the stuffing is too wet, bake it uncovered for an additional 10-15 minutes.
Storage instructions:
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffing in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the stuffing in a large serving dish and garnish with fresh thyme leaves.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
This stuffing pairs well with roasted turkey or chicken.
Suggested side dishes:
Serve with roasted vegetables or a green salad.
Troubleshooting advice:
If the stuffing is too dry, add more chicken broth or port wine. If the stuffing is too wet, bake it uncovered for an additional 10-15 minutes.
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:
Stuffing has been a traditional Thanksgiving side dish in the United States since the 1800s.
Flavor profiles:
This stuffing is savory and slightly sweet, with a hint of port wine and thyme.
Serving suggestions:
Serve the stuffing alongside your favorite Thanksgiving dishes.
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