This recipe is intended as a baked dressing to accompany the Thanksgiving turkey . It can be used as stuffing (a practice I do not recommend for turkey), if you desire. It also makes a good stuffing for capon or pork.
Recipe information
Yield
Serves 10 to 12 as a side dish
Ingredients
2
1
1
1
5
2
15
6 to 8
4
2
1
1
6
Need to make a substitution?
Preparation
Step 1
1. The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. (I think this light toasting gives the dressing a better flavor.)
Step 2
2. Heat the vegetable oil in a large skillet. Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter. This need not be precise. Transfer meat from skillet to large bowl, using a slotted spoon. Add onion and celery to the skillet. After 1 minute, add the apples and cook 2 more minutes. Place in bowl with sausage.
Step 3
3. Add bread cubes, parsley and sage to the bowl.
Step 4
4. In a separate bowl, mix the eggs and stock with the salt and pepper. Pour this over the sausage mixture and gently toss all the ingredients. They should combine without mushing.
Step 5
5. Generously butter a 16-inch baking pan (2 tablespoons). Spread the mixture in the pan and dot with more butter (4 tablespoons).
Step 6
6. Preheat oven to 350 degrees and bake for 50 minutes to 1 hour. The top should have a nice golden brown crust.