Alright so this year will mark my familys first Thanksgiving dinner, as its not something we have ever celebrated before, and at the request of the host I have been handed the-what I am told is the-great honour and challenge of preparing the stuffing, and as I do not want to roast a whole bird for this, I have been playing around with some alternative styles, and this one my family seems to really enjoy, so I thought I would share it. Sourdough Apple Stuffing. Recipe: sourdough boule cut into 1 cubes. Crisp on sheet tray in 300 degree oven for about 10 minutes. Large container of cremini mushrooms sliced and sautéed in half stick butter, salt and pepper until caramelized. Add 4 finely chopped garlic cloves in last few minutes. Set aside in bowl. In same pan brown 1 pound of Italian sausage- half sweet, half spicy- in some vegetable oil. Remove with slotted spoon, set aside and wipe out pan. Saute 2 large, finely chopped onions and 4 medium chopped celery stalks in 2 sticks of butter, salt and pepper. Peel and large-chop 4 granny smith apples and sauté with vegetables. Add 2 tbsp. each sage and rosemary finely chopped. In a large bowl, combine all ingredients, add one cup low sodium broth, 1/4 cup medium-chop flat leaf parsley, check for seasoning. Roast in buttered dish in 350 degree oven until toasted and brown on top.
Posted on: Mon, 24 Nov 2014 04:58:16 +0000