- 1 pound loaf of French or Sourdough bread, cut into 1-inch cubes (you can use bagged bread cubes if you wish, you’ll need around 12 cups)
- 1/2 pound ground pork sausage, browned
- 1 stick of butter
- 1 cup granny smith apples finely chopped
- 1-1/2 cups finely chopped celery (leaves and all)
- 3/4 cup onion finely copped
- 1/2 cup craisins (this is optional but I love adding craisins)
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1/3 cup chopped pecans
- 2 large garlic cloves, minced
- 1 teaspoon course salt
- 1 teaspoon ground black pepper
- 0-1 cup chicken or turkey broth (I usually cook the neck and organs of the turkey to make my broth if I plan on using it – I don’t usually use it if I am stuffing my turkey)
- Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Let it cool completely. This step can be done in advance. Just keep it in an air tight container until ready to use
- I a medium skillet, cook ground sausage (I will be using the sage/garlic sausage from the pigs we raised this year)
- Melt the butter in heavy large skillet over medium heat sauté the apples and the following 7 ingredients until celery is tender, about 6 to 8 minutes. Add the minced garlic, salt, pepper and pecans if you are using them when there is about 1 minute left.
- At this point place bread cubes in a very large bowl
- Add the sausage and warm vegetable/herb mixture. For dry stuffing, add just a little or no liquid; for moist stuffing mix in just enough chicken broth to moisten dry crumbs. Let it cool and use as stuffing for the turkey.
If you want to bake this in a casserole dish rather than in the turkey then you will need to add more broth because it will dry out as it cooks (I sometimes add 1-2 eggs scrambled to add moisture and help hold it together) transfer it to prepared casserole dish and cover with foil. Bake 30 minutes. Remove foil; and bake an additional 20-30 minutes, until golden brown.