Name: Sourdough Stuffing with Sausage, Apples, and Golden Raisins
Yield: Makes 16 servings
Ingredients: 1 1 1/2-pound loaf sourdough bread, crusts removed, bread cut into 1/2-inch cubes (about 13 cups); 2 pounds bulk pork breakfast sausage; 2 large onions, chopped (about 4 generous cups); 2 cups chopped celery (about 5 stalks); 4 tablespoons (1/2 stick) butter, divided; 6 cups 1/2-inch cubes peeled Granny Smith apples (about 28 ounces); 3/4 cup golden raisins (about 4 ounces); 2 tablespoons chopped fresh sage; 2 1/2 cups low-salt chicken broth; 3 large eggs

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Sourdough Stuffing with Sausage, Apples, and Golden RaisinsElinor Carucci

For best results, be sure to use artisanal sourdough bread.

Recipe information

Yield
Makes 16 servings

Ingredients

1 1 1/2-pound loaf sourdough bread, crusts removed, bread cut into 1/2-inch cubes (about 13 cups)

2 pounds bulk pork breakfast sausage

2 large onions, chopped (about 4 generous cups)

2 cups chopped celery (about 5 stalks)

4 tablespoons (1/2 stick) butter, divided

6 cups 1/2-inch cubes peeled Granny Smith apples (about 28 ounces)

3/4 cup golden raisins (about 4 ounces)

2 tablespoons chopped fresh sage

2 1/2 cups low-salt chicken broth

3 large eggs

Preparation

Step 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.
Step 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).
Step 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.
Step 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.
Step 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.

Nutrition Per Serving

Per serving: 289.1 kcal calories

27.5 % calories from fat

8.8 g fat

3.0 g saturated fat

10.4 mg cholesterol

46.0 g carbohydrates

4.5 g dietary fiber

4.1 g total sugars

41.6 g net carbohydrates

9.4 g protein

#### Nutritional analysis provided by Bon Appétit

TagsStuffing Sausage Meat Apple Fruit Raisin Dried Fruit Sage Herbs & Spices Side Dinner Nut Free Easy Oven Bake Thanksgiving Fall Winter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Per Serving

Recipe notes