Sage, Sausage & Apple Stuffing
Food & Cooking Tips
Sage,
Sausage and Apple Stuffing
This fabulous tasty stuffing is sure to become your family's favorite
too!
I
don't have exact measurements for this recipe as it was handed down to
me and was learned by observation. I'm sure you can trust your own tastebuds
for seasoning. I hope that you'll find these guidelines helpful and it
will become one of your favorite Thanksgiving recipes.
Sage, Sausage and Apple Stuffing from Mom Bollinger
I don't put this stuffing into the bird, and I wouldn't suggest doing it. I put it into a greased Pyrex baking dish put it into the oven for one hour at 350 degrees. Keep an eye on it and add turkey broth if it starts to get dry. Keep it covered with foil the first half hour then uncover for the rest of the cooking time.
Brown 1 lb.
of sage sausage until just slightly pink. Pour the sausage and pan drippings
over 16 ounces of unflavored stuffing cubes. In the same pan sauté
one medium chopped onion, 2-3 ribs chopped celery and your choice of three
chopped apples of your choice, (Gravenstein, Golden Delicious or Rome)
in 4 tablespoons butter until soft. Add salt and pepper. Add between 2
1/2 - 3 cups of homemade turkey broth. Pour over sausage/stuffing cube
mixture. Add two eggs. Toss lightly until evenly mixed. Add more homemade
turkey broth if needed. Cook as above.
How do you choose which type of apple to use in this stuffing? Here's some help.
Gravenstein apples are tart and acidic with just a bit of sweetness.
Golden Delicious apples have a sweet taste and due to its firm texture they hold up well when used in baking.
Rome Apples have a crisp and lightly tart flavor and are also favored as baking apples.
I use a combination of two
different apples in this stuffing.
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Campbell's Green
Bean Casserole
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Homemade Turkey Broth
Madeira Gravy
Pearl Onions au Gratin
Sage, Sausage and Apple Stuffing
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