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Sausage Stuffing!

Name: Sausage Stuffing!
Ingredients: 8 heaped cups plain white bread (, crust on, cut into 2.5cm / 1 “ cubes (~600g/1.2lb) (Note 1); 500g/ 1 lb pork sausages (, good quality (Note 2); 50g/ 3 tbsp butter (, unsalted); 1/2 onion (, finely diced); 1 large celery stalk (, sliced 3mm / 1/8” thick); 1 granny smith apple (, skin left on, diced into 0.5 cm / 1/5” cubes); 1/3 cup pecans (, roughly chopped (Note 3); 1 cup (250 ml) chicken stock/broth (, low sodium); 1/3 cup (85 ml) cream (, heavy / thickened (low fat also ok); 1 tbsp fresh sage (, finely chopped); 1 tsp fresh thyme leaves; 1/4 tsp each cooking/kosher salt and pepper; 30g / 2 tbsp butter (, melted (extra for brushing); Thyme leaves, small sage leaves, chopped parsley (, optional garnish)

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Total Time

1 hour and 5 minutes

Prep Time

15 minutes

Cook Time

50 minutes

Rating

(30)

Ingredients

10 servings

8 heaped cups plain white bread (, crust on, cut into 2.5cm / 1 “ cubes (~600g/1.2lb) (Note 1)
500g/ 1 lb pork sausages (, good quality (Note 2)
50g/ 3 tbsp butter (, unsalted)
1/2 onion (, finely diced)
1 large celery stalk (, sliced 3mm / 1/8” thick)
1 granny smith apple (, skin left on, diced into 0.5 cm / 1/5” cubes)
1/3 cup pecans (, roughly chopped (Note 3)
1 cup (250 ml) chicken stock/broth (, low sodium)
1/3 cup (85 ml) cream (, heavy / thickened (low fat also ok)
1 tbsp fresh sage (, finely chopped)
1 tsp fresh thyme leaves
1/4 tsp each cooking/kosher salt and pepper
30g / 2 tbsp butter (, melted (extra for brushing)
Thyme leaves, small sage leaves, chopped parsley (, optional garnish)

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Preparation

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Step 1

Preheat oven to 180°C/350°F (160°C fan-forced).

Step 2

Lightly toast bread - Spread bread out on tray (squished is fine). Bake for 8 minutes until lightly toasted – pale gold ok, should be soft on inside but crispy on outside. Transfer into large bowl.

Step 3

Cook sausage - Meanwhile, place about 1 tsp butter in a large skillet over high heat. Once melted, add sausage and cook, breaking it up as you go. Once cooked with a few golden bits, pour the sausage over the bread (yes, including all the fat!).

Step 4

Sauté - Return skillet to stove, turn down to medium. Add remaining butter. Once melted, add onion, cook 2 minutes. Add celery and apple, cook for 3 minutes.

Step 5

Simmer - Add pecans, chicken stock, cream, sage, thyme, salt and pepper. Stir. Bring to simmer, then cook for 2 minutes, then pour it into the bowl. Mix well, ensuring all the bread is evenly coated. Get in there with your hands if needed!

Step 6

Taste and add more salt if needed (depends on saltiness of sausage).

Step 7

Bake - Transfer into a 2 litre / 2 quarts baking dish. Cover with foil, bake 40 minutes.

Step 8

Brown - Remove foil, brush with Extra melted butter if desired. Then broil/grill on high for 2 to 4 minutes until the top is nicely browned (watch it carefully - but be brave! Colour = flavour!).