One of my favorite Thanksgiving side dishes is dressing (aka stuffing). There are so many variations to prepare this popular turkey accompaniment and I recently made this Sausage and Apple Dressing version. Sweet and savory flavors play off of each other with the use of sage pork sausage, sweet apples and toasty bread cubes tied together with chicken broth…
16 -ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casing removed
1 medium onion, chopped
2 Golden Delicious apples, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
2 eggs, beaten
Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Brown the sausage in the skillet and transfer sausage and pan drippings to the bowl of stuffing cubes.
Melt the remaining butter in the pan. Add the onion, apple, celery, and salt; cooking until softened, about 5 minutes. Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened.
Add the broth, parsley, walnuts and eggs, stirring with the stuffing cubes until combined.
Transfer the dressing mixture to the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top and continue baking until the top is crisp and golden, about 20 minutes more. Set immediately or warm.