Sausage, Apple, Mushroom Stuffing
Sausage, Apple, Mushroom Stuffing
By Chef Jonathan Bardzik
Soups and Breads
Ingredients
- 6 cups dense white bread, cut into 1/2" cubes
- 4 tablespoons Fustini's Sage and Wild Mushroom olive oil, divided
- 4 turkey or pork sausage
- 1 onion, diced
- 4 celery ribs, thinly sliced
- 2 garlic cloves, minced
- 4 cups chopped crimini mushrooms
- 1/4 cup brandy
- 1 large sweet-tart apple, cut into 1/2" dice
- 2 tablespoons chopped thyme
- 1 1/2 cups vegetable stock
- 1/4 cup chopped parsley
- Kosher salt and freshly ground black pepper
Directions
- Toast bread on a sheet pan with 2 tablespoons of olive oil, in a 400-degree oven until brown and crisp.
- Warm 1 tablespoon of olive oil in a 12" skillet over medium heat. Add sausage and cook until browned, breaking it up as it cooks. Remove from pan and reserve.
- Return pan to heat with remaining olive oil. Add onions and celery. Cook until softened. Add garlic, and mushrooms. Cook until the mushrooms are softened. Deglaze the pan with brandy. Add sausage, apple and thyme to the pan.
- Add bread to the pan and sprinkle with all of the stock. Cook, stirring infrequently until the stock is absorbed by the bread and the bread begins to brown on the bottom of the pan. Toss with parsley and season to taste with salt and pepper.
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