Description
What makes this stuffing recipe so great is the mix of pepper and sage, it adds a unique spin on this old classic with the slight sweetness of apples and an added crunch with pecan’s, with a crunchy golden top and an ooey gooey center, it will be your new favorite.
Ingredients
Scale
- 1 tbsp olve oil
- 1 large yellow onion
- 3 ribs of celery
- 1 garlic clove minced
- salt and 1/2 tsp pepper
- 1 lb of sage sausage (Jimmy Dean)
- 2 granny smith apples cubed
- 1 sprig of rosemary
- 1/2 bunch of sage
- 3/4 cup of pecans
- 1 tbsp garlic salt
- 1 tbsp poultry seasoning
- 1 loaf white bread toast
- 1/4 cup chopped parsley (divided)
- 4 cups chicken bouillon
- 2 eggs
Instructions
- Preheat oven to 350.
- Toast slices of white bread loaf and cut into squares.
- Heat olive oil in a large skillet.
- Add chopped onion, chopped celery, minced garlic, salt, pepper and poultry seasoning to skillet.
- Add sausage and cook 5 to 7 minutes until sausage is browned.
- Create three cups of chicken stock add 2 eggs and 1/2 of the parsley, whisk until combined (set aside).
- Add 1 cup of chicken stock to skillet and simmer for 10 minutes.
- Take skillet off of heat.
- Mix in apple, rosemary, sage, 1/2 of parsley and pecans.
- Sauté for 2 minutes.
- Fold in 1/2 of the bread crumbs.
- Transfer everything form the skillet to a 9×13 casserole dish.
- Slowly pour chicken stock/egg mixture evenly over casserole dish.
- Add remaining bread until fully combined.
- Cover casserole dish with aluminum foil and bake at 350 for 45 minutes.
- Uncover casserole dish and bake for another 10 minutes.
- Let sit for 20 minutes before serving.
Notes
Pre chop all ingredients before starting recipe for an easier bake.