Polidori Sausage and Apple Stuffing

Name: Polidori Sausage and Apple Stuffing
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 lb. Sourdough bread (cubed); 1 tbsp Vegetable oil; 1 lb Polidori Mild Italian Sausage (removed from casings); 1 1/2 cup Onion (finely diced); 2 cup Celery (chopped); 2 cup Granny Smith apples (peeled and chopped to 1/2" pieces); 4 tbsp Unsalted butter (melted); 1 cup Chicken or vegetable stock; 1 tsp Salt; 1/2 tsp Black pepper; 1 tbsp Dried parsley (or 1/4 cup chopped fresh parsley); 3 large Eggs (beaten)

King Arthur Baking Company

Celebrate the flavors of the season with Polidori Sausage and Apple Stuffing. This delectable stuffing combines the savory goodness of Polidori sausage with the sweet, tart notes of apples and aromatic herbs, resulting in a mouthwatering side dish that's perfect for your holiday table.

Made with:
Mild Italian Links

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Ingredients:

1 lb. Sourdough bread cubed
1 tbsp Vegetable oil
1 lb Polidori Mild Italian Sausage removed from casings
1 1/2 cup Onion finely diced
2 cup Celery chopped
2 cup Granny Smith apples peeled and chopped to 1/2" pieces
4 tbsp Unsalted butter melted
1 cup Chicken or vegetable stock
1 tsp Salt
1/2 tsp Black pepper
1 tbsp Dried parsley (or 1/4 cup chopped fresh parsley)
3 large Eggs beaten

Directions:

Preheat the oven to 350°F. Butter a 2-quart casserole pan or 9" x 13" pan.
Place the bread cubes into a large bowl, and set aside.
Heat the vegetable oil in a large frying pan over medium-high heat.
Brown the sausage meat, breaking it up with a spoon until it's completely cooked through, about 8 to 10 minutes.
Transfer the cooked sausage to the bowl with the bread cubes, leaving the hot fat in the pan. Toss the bread with the sausage until the two are evenly incorporated.
Return the pan to the heat and add the onion, celery, and apple. Cook until the onions are translucent and everything has softened.
Transfer the vegetable mixture to the bread cubes/sausage, stirring to incorporate.
Stir in the butter, stock, salt, pepper, and parsley, mixing thoroughly.
Stir in the beaten eggs. Transfer the stuffing to the prepared pan.
Bake the stuffing for 50 to 60 minutes, until the top is crunchy and sizzling.
Remove the stuffing from the oven. Allow it to cool for 5 to 10 minutes before serving.