Ooookay, here we go. One last Thanksgiving recipe until I’m calling it quits. Throwing in the towel. Well, that is until I cook Thanksgiving dinner on Thursday. But on Thursday, no recipes will be tested and no pictures will be taken (Instagram doesn’t count). Thursday is for cooking, eating, drinking, and spending time with family. No blogging allowed.
The last Thanksgiving recipe I’m sharing this year is a gooooood one. I can’t remember ever really caring about stuffing at Thanksgiving until one year when we went to Kansas City for Thanksgiving at my Aunt Penny’s. I remember Penny and my mom were trying out some unique recipes along with some classics and my two favorites of that Thanksgiving were Molasses Butter Turkey and Sausage and Apple Stuffing. I think we all just died over that Molasses Butter Turkey and its gravy, and I could not get over how good sausage and apples were in stuffing.
Side note: I know stuffing is technically made inside the turkey and dressing is what you call it if it’s not but I grew up calling it stuffing no matter how it was cooked so I’m calling it stuffing. Don’t care.
Aaaanyways. So this year, I decided to kick it up another notch and add some toasted pecans for their flavor and their crunch. I also used chunks of fresh bread instead of a stuffing mix for a chunkier, and I think heartier, stuffing. I still used the classic stuffing herbs like sage and thyme but also added a big handful of fresh parsley too. Then of course I added the sausage, apples, and pecans for the salty-sweet combo I love. If you’re still looking for a stuffing recipe and are wanting to spice things up a bit – this recipe is just for you.
- 10 cups white bread cubed (you can use sandwich bread, or some sort of French bread)
- 16 oz Italian sausage
- 2 tbsp butter
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 Granny Smith apples peeled and diced
- 1/2 cup chopped fresh flat leaf parsley
- 2 tbsp fresh chopped sage
- 1 tsp dried marjoram
- 1 1/2 tsp dried thyme
- 1/4 tsp nutmeg
- 1 cup chopped and toasted pecans*
- 2 1/2 cups chicken broth
- Let bread cubes sit out uncovered for a couple of hours to overnight to dry out.
- Preheat oven to 350 degrees F.
- Lightly grease a 9x13" casserole dish.
- In large skillet, cook sausage over medium heat, breaking up as it cooks.
- Remove from skillet, set aside. Wipe grease from skillet.
- Add butter to skillet over medium heat.
- Add onion and cook 5-7 minutes, until they start to soften.
- Add garlic, apples and herbs and cook another 5 minutes.
- Season with salt and pepper, to taste.
- Add sausage, apple mixture, and pecans to bread and stir well to combine.
- Pour broth over mixture and toss gently to combine.
- Pour into prepared baking dish.
- Bake in preheated oven for 45-50 minutes, until golden brown and cooked through.