Saturday, November 20, 2010

Great Aunt Nancy's Apple Sausage Stuffing

*My apologies for not including a photo with this.  I'll try to take one when I make this on Thursday, but trust me -- you don't want to miss this one!*

Growing up, this stuffing was always my very favorite part of Thanksgiving dinner.  I've since tried to branch out a little and have experimented a bit with some other types of stuffing, but I always come back to this one.  It's savory, a little bit sweet, push-button easy to make, and all around a very satisfactory, delicious addition to the Thanksgiving table.  I never really got to know my Great Aunt Nancy before she died -- she and my grandma were never very close -- but I do very dearly thank her for this recipe that has been passed down to me: her delicious Apple Sausage Stuffing.

Great Aunt Nancy's Apple Sausage Stuffing

Preheat oven to 350.

Soak in a bowl of water:
2 loaves French or Italian bread

Saute until translucent:
2 onions, chopped
pinch of salt

Add and saute until browned and cooked through: 
1 lb Italian Sausage (casings removed, or buy bulk sausage)

Squeeze soaked bread of excess water and break into pieces.  Combine broken bread and sausage mixture in large bowl.

Small handful of chopped, flat leaf parsley
1/2 cup freshly grated (with a microplane or the finer side of your box grater) Romano or Parmesan
2 eggs
1 apple, chopped (any kind -- I've used Fuji, Gala, Granny Smith, and they're all great)
Salt and pepper to taste.

Combine all ingredients well, and place into a large, greased, oven-safe skillet, casserole dish or roasting pan.  Bake at 350 for 1/2 hour until browned all over and crusty at the edges.

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