Clinton Kelly's Sourdough Stuffing with Apples

A classic Thanksgiving side dish with a twist!

skill level

Easy

time

60-120min

servings

cost

Contributed by : Clinton Kelly

Try Clinton's spin on this traditional Thanksgiving side dish!

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients

instructions Preheat oven to 350F.
step 2

ingredients 3/4 pound Sourdough Bread (cut into 1/2 inch cubes)

instructions Cube bread, and toast on baking sheet until golden, about 15 minutes. Once toasted, transfer to bowl.
step 3

ingredients 1 tablespoon Olive Oil
1 pound Sweet Italian Sausage (casings removed)

instructions In a saute pan over medium-high heat, heat a tablespoon of olive oil, and saute sausage until cooked through, about 10 minutes, breaking into small pieces. Once cooked through, transfer sausage, retaining the fat in the skillet, to the bowl with the bread.
step 4

ingredients 1 Large Onion (chopped)
1 stalk Celery (chopped)

instructions Saute the onion and celery in the pan with the sausage drippings until soft and transluscent, about 10 minutes, then add to the sausage and bread mixture.
step 5

ingredients 2 tablespoons Butter
1 tablespoon Fresh Sage (chopped)
1/4 cup Flat-leaf Parsley
3 cups Granny Smith Apples (cut into 1/2 inch cubes)
1/2 cup Golden Raisins
1 1/4 cups Chicken Stock
Salt and Pepper (to taste)

instructions Add butter to same skillet, until tender, about 5 minutes, add herbs, apple and raisins and cook an additional minute. Return the sausage, celery, onion, and bread to skillet and mix. Add the eggs to the stock and mix into stuffing. Season with salt and pepper, toss, then transfer contents to a baking dish and bake at 350 until golden brown, about 30 minutes.
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