Wednesday, December 4, 2019

Apple, fennel sausage stuffing with sage
4C French or sourdough bread, cut into ½-inch cubes
3C whole grain bread, cut into ¾-inch cubes
1C cranberry walnut bread, cut into ½-inch cubes
4 - 6 oz. unsalted butter
2 Italian sausages, casings removed
2 fennel bulbs, thinly sliced
2 medium Fuji or Braeburn apples, cut into ½-inch dice
  (about 2 cups)
4 celery ribs, cut into ½-inch dice (about 2 cups)
1/2C chopped sage leaves
1/2C toasted walnuts
1C Italian parsley, chopped
1C chicken or turkey stock

Position a rack in the center of the oven and preheat to 350F.  Toast the bread cubes on a rimmed baking sheet until crisp on the outside, about 15 minutes.  Cool to room temperature.
Melt the butter in a large sauté pan, add the sausage, fennel, apples, salt and pepper to taste and toss.  Cover and cook, stirring occasionally, until the apples are tender, about 8 minutes.  Uncover, reduce the heat to medium low and cook, stirring occasionally until the apples are very tender and slightly golden.
Add the celery and sage and cook, stirring occasionally, until the celery has softened slightly.  Remove from the heat.  Preheat oven to 375F.  Toss the apple mixture with the bread cubes, Italian parsley and one cup of the stock.  Let sit 5 to 10 minutes.  Transfer to a 9x13 inch baking dish and cover with foil.  Bake until heated through, about 20 minutes.  Uncover and bake until the top is browned, about 15 minutes more.  Let cool slightly, toss in the walnuts and serve.
MAKES:  8 servings