A delicious twist on a classic to serve with your holiday bird.
Sides are the focal point of the Thanksgiving table.
I dont care what anyone says about that glorious bird that so often takes center stage.
Alison Bickel
Ill eat it all with absolutely no regrets.
Oh, I know what you are thinking: How could she forget the mashed potatoes!
or, Um, hello, green bean casserole!
Alison Bickel
Who doesnt love green bean casserole!
Whats the Best Sausage for Stuffing?
I prefer to use a one-pound ground country or breakfast sausage rather than, say, Italian sausage.
Alison Bickel
What Is the Best Bread for Stuffing?
Stuffing and what you put in it varies greatly by region.
I prefer a nice crusty sourdough bread.
Alison Bickel
I dont even bother to cut the crusts from the bread.
What Are the Best Apples for Stuffing?
When developing this recipe, I made a version with apples and a version with pears.
Alison Bickel
Both versions were delicious, but I went with apples because I liked the hint of color.
Any sweet apple thats good for pie will be good in this.I prefer Braeburn or Gala.
I would steer clear of yellow and red delicious.
Alison Bickel
They tend to soften too much and turn a little mushy.
For more information on which apple varieties are best for baking, check out ourGuide to Apples.
If you feel like it needs more salt add it then.
Alison Bickel
Can You Cook This Stuffing in a Bird?
Yes, you sure can.
Also, you better check that the stuffing, not just the turkey, reaches 165F.
Alison Bickel
If you want the details on how to safely cook stuffing inside a turkey, visit the USDAs pagehere.
Make-Ahead Tips for Thanksgiving Stuffing
Yes, you could make this ahead of time.
Refrigerate for up to 5 days.
Alison Bickel
Reheat on the stovetop, adding a little extra stock if the stuffing has dried out.
Or, reheat in the microwave until just heated through.
Defrost in the refrigerator.
Alison Bickel
Reheat on the stovetop, adding a little extra stock if the stuffing has dried out.
Or, reheat in the microwave until just heated through.
Swaps and Subs
Need More Thanksgiving Side Ideas?
Alison Bickel
Thanksgiving Stuffing with Sausage and Apples
Sometimes the filling can stick to the aluminum foil.
I usually pick up a round of sourdough bread from Whole Foods.
I can get about 8 cups of cubed bread from about half of a traditional round.
Alison Bickel
I just slice it up.
No need to remove that beautiful crust.
Drizzle with olive oil, salt, and pepper.
Alison Bickel
Use your hands to toss and coat the bread.
Cool, then transfer to a large mixing bowl.
Butter a 9 x 13-inch baking dish and set it aside.
Alison Bickel
Heat a large skillet over medium-high heat.
Add sausage, breaking it up as you go.
Let it brown and release some moisture.
This should take about 5 to 7 minutes.
Add celery, apples, onion, sage, thyme, and pepper to the pan.
Scrape up any browned bits (fond), from the sausage.
Once the vegetables have browned just a bit, and softened, add the apple cider vinegar.
Stir to coat and cook for one minute more.
Taste the dish along with a piece of the toasted bread.
Decide if it needs more salt.
If so, add it now.
Add the stock and scrape up any remaining fond on the bottom of the pan.
Give everything a good stir.
Carefully, pour skillet contents over the bread in the mixing bowl.
Stir to combine, then pour everything into the prepared baking dish.
After 20 minutes, remove the foil, and continue baking for 20 additional minutes.
