Okay, all you pork lovers, I know I do a lot of chicken and vegetarian recipes, so this one goes out to you. This one is all about the great savory flavors of autumn coming together with sausage-y loveliness. While most people tend to save stuffing for Thanksgiving or Christmas, it really is so easy to put together, you can make it anytime as a great side dish for dinner – and enjoy it cold on your sandwiches the next day! YUM!!!
Apple and Sausage Stuffing
- 1 lb sausage meat – try to find some without a lot of herbs and spices added so that you can control your own level of flavor
- 3 ribs celery, small dice
- 1/2 red onion, small dice
- 2 apples, cored and grated (I used Pink Lady, but Macintosh would be yummy, too)
- good handful flat-leaf parsley, 6 leaves sage, teaspoon fresh thyme (or 1/2 tsp dried), finely chopped together
- 3/4 cup dried breadcrumbs, plus more to scatter across the top
- 1 cup chopped walnuts
- 1 egg
- 2 heaping teaspoons grain mustard
- salt and pepper
Preheat oven to 375 F and grease a casserole dish – the shape of the dish will determine how long it will need to be cooked. If you use a longer rectangular dish, it’ll cook quickly because the stuffing will only be about 1″ deep. If you use a smaller but deeper casserole, you’ll need to cook it a little longer to make sure it’s done throughout. Your best bet is to use a meat thermometer to make sure it reaches 160 F.
Put all the ingredients in a large bowl and moosh together until thoroughly combined. To check for seasoning, heat a small pan over medium-high heat and make a small, quarter-sized patty of the stuffing mixture and cook a minute or so on each side then taste. Adjust for seasoning if necessary, then pour into the prepared casserole dish and top with a handful or so of breadcrumbs and dot with butter. Pop into the oven for 45 minutes or longer, until done.