Sourdough Stuffing with Sausage, Apples, and Golden Raisins
A hearty and flavorful stuffing combining crusty sourdough bread with savory pork sausage, sweet Granny Smith apples, and golden raisins. This festive side dish features fresh sage and a perfect balance of textures from toasted bread, tender vegetables, and juicy fruit.
Ingredients
- •1½ pound sourdough bread
- •2 pounds bulk pork breakfast sausage
- •2 large onions
- •2 cups chopped celery
- •4 tablespoons butter
- •6 cups Granny Smith apples
- •¾ cup golden raisins
- •2 tablespoons fresh sage
- •2½ cups low-salt chicken broth
- •3 large eggs
Cooking Instructions
- 1.
Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
20 min
- 2.
Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
22 min
- 3.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
10 min
- 4.
Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
5 min
- 5.
Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.
75 min