This is a modernized version of a classic turkey stuffing. The sweetness of the caramelized apples coupled with spicy sausage is a nice combo, and goes great with turkey. As far as serving goes, some people like to stuff it in the bird and bake, others prefer to just put it in a pan and cook separately — up to you. This makes enough for 8 people, with leftovers.
- 4 Apples, cubed
- 4 T butter
- 1 cup Bourbon (Jack works fine)
- 1/3 cup brown sugar
- 1.5 lbs Spicy Italian Sausage
- 2 white onions
- 2 cloves garlic, minced
- 1 green bell pepper
- 1 t Salt
- 2 t Pepper
- 1 loaf of stale French bread, cut into cubes
- 4-6 cups chicken stock
- 1/4 cup chopped fresh Italian parsley
- 2 eggs, lightly beaten
Caramelize the apples: Melt butter on low heat, then add apples. After 10 minutes add brown sugar and Bourbon. Continue to cook on low heat for 20-30 minutes, until caramelized. Remove from heat and set aside.
Cook Sausage and vegetables: In a Dutch oven or large pan over medium heat, brown the sausage and break up with a wooden spoon as it is cooking, allowing juices to spill out. When sausage is thoroughly cooked, remove sausage and keep warm, but leave juices in pan. Add onions, garlic, and bell pepper to pan, season with salt and pepper, and sauté until wilted, about 6-8 minutes.
Add stock, bread and combine: Add chicken stock to pan, along with 2/3 of bread cubes, parsley and salt/pepper to taste, mix to absorb and simmer to reduce to a thick, almost gooey consistency, or whatever you like. Cut sausage into bite-size pieces and return to pan. Mix in egg. When stock is absorbed, remove from heat, and mix in apples and remaining bread cubes.
Bake: Place remaining stuffing in ovenproof pan to be baked for 30-45 minutes at 350.