One of my fondest Thanksgiving memories is of making massive batches of this stuffing with my Aunt out on The Ranch to feed my massive family– which has only grown since!
Ingredients:
- 1/2 cup of chicken stock
- 4.5 cups of day old sourdough bread (or 36 oz of stuffing)
- 1 lb of sausage (2 cups)
- 1 lb of chestnut (2 cups)
- 4 stalks celery (roughly chopped)
- 2 yellow onions (roughly chopped)
- 1 tbsp thyme (minced)
- 2 tbsp sage (minced)
- 3 tbsp of rosemary (minced)
- 4 tbsp parsley (minced)
- 1 red apple (Honeycrisp)
- 1 green apple (Grannysmith)
- 2 eggs
- 1 stick of butter
Directions:
- Preheat your oven to 375°F and butter two 9×11″ baking dishes
- In a large skillet, sauté your onion, celery, chestnuts, and herbs in butter over medium heat until lightly browned
- Then add your sausage to the mix, and cook for a 3-5 minutes
- Pour your mixture into a large bowl, and combine with the breadcrumbs and apple slices
- Finally, pour in your stock and eggs
- Transfer to baking dishes and let bake for roughly 30 minutes
Note:
- If you plan on making the bread cubes yourself, make sure you buy the bread ahead of time so it has enough time to dry out (this will vary based on regional humidity)
- You can also use turkey stock instead of chicken, if you can find it.
- Make sure the sausage you buy isn’t too spicy or it will overpower the dish, I like to use breakfast sausage
- Chestnuts can be hard to find, but I swear they make the dish, so plan ahead to ensure you have them
- Fresh herbs are always better than dried herbs
- You don’t need to cook your sausage all the way through on the skillet because it will cook more in the oven
- Make sure you have twice as much stock as needed in case more moisture is needed
- If the top of the stuffing is browning too quickly in the oven, cover with tinfoil for the remainder of its time in the oven
Sophie's External Brain 