Thanksgiving prep is in full swing in the APWU test kitchen…try our savory stuffing for a new take on a traditional dish. Recreate the look with the Williams-Sonoma Fluted Gold-Rimmed Mini Loaf Pan.
French Bread Apple & Sausage Dressing
- 1 lb Pork Apple and Onion Sausage- removed from casings
- 1 1/2 sticks salted butter
- 1 French baguette
- 1 1/2 cups chopped onion
- 2 cups chopped celery
- 1 tsp kosher salt
- 1 cup small diced Granny Smith Apple
- 2 tsp fresh chopped thyme
- 3 tbsp freshly chopped parsley
- 1 cup organic free range turkey broth
- 2 jumbo eggs
- 1/2 tsp black pepper
Preheat oven to 225 degrees. Cube bread and spread evenly on a baking sheet; dry in oven for approximately one hour or until stale. Remove Sausage from casing and brown in cast iron pan using a metal spatula to break into small bite size pieces. Once cooked thoroughly, remove the sausage from the pan with a slotted spoon and set aside. To the same pan add onion, celery, and a half stick of butter and sweat on medium heat until translucent; approximately 7-10 minutes. Add apples and cook for an additional 3 minutes. Add the remainder of the butter, thyme, parsley, salt, and cooked sausage. In a medium sized mixing bowl whisk eggs into the turkey broth. Allow stale bread to cool and pour sausage apple mixture over the bread and fold with a rubber spatula until thoroughly mixed. Pour egg and broth mixture over the dressing and stir until evenly coated. Transfer dressing to your baking dish and sprinkle with fresh parsley, salt, and pepper. Bake at 350 degrees for 40-45 minutes or until brown and crisp on top. For additional crispness broil on high for 1-2 minutes under close supervision. Serve with gravy. Enjoy!
