Sourdough-Apple Stuffing

14 ingredients
3 steps

Ingredients

  • 8 cups 1/2-inch cubes sourdough bread (about 1/2 of a 1 1/2-lb. loaf)
  • 2 tablespoons vegetable oil
  • 1 pound sweet Italian pork sausage, casings removed
  • 1 medium onion, diced
  • 4 ribs celery, diced (about 1 cup)
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 cup golden raisins
  • 2 cups low-sodium chicken broth
  • 2 Granny Smith apples, cored and diced (about 3 cups)
  • Salt and pepper
  • 1 large egg, beaten
  • 4 tablespoons unsalted butter, melted

Directions

  1. 1
    Preheat oven to 350°F. Spread bread cubes in a single layer on a large baking sheet and bake until pale golden and dry, stirring occasionally, about 20 minutes.
  2. 2
    Grease a 9-by-13-inch baking dish. On medium-high heat, warm oil in a large skillet and cook sausage, breaking up meat and cooking until sausage starts to brown, 6 to 7 minutes. Add onion and celery; continue to saute until vegetables are soft and sausage is cooked through, about 5 minutes. Stir in herbs and raisins. Add broth, scraping up browned bits on bottom of skillet. Transfer to a large mixing bowl and stir in apples and bread. Season with salt and pepper. Stir in egg. Spread in prepared baking dish. Drizzle with melted butter.
  3. 3
    Bake, uncovered, until golden brown and crispy on top, about 50 minutes.

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