Fustini's Oils and Vinegars
Sausage, Apple, Mushroom Stuffing

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Sausage, Apple, Mushroom Stuffing


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Sausage, Apple, Mushroom Stuffing

By Chef Jonathan Bardzik



  • 6 cups dense white bread, cut into 1/2" cubes
  • 4 tablespoon Fustini's Sage and Wild Mushroom olive oil, divided
  • 4 turkey sausage links
  • 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 cup vegetable stock
  • 1/4 cup chopped parsley
  • Kosher salt and freshly ground black pepper


If you do not wish to use brandy, you can deglaze the pan with Fustini's Herbs of Naples balsamic.


Step 1. 

Toast bread on a sheet pan, in a 400 degree oven until brown and crisp.

Step 2. 

Warm 1 tablespoon of olive oil in a 12" skillet over medium heaet.  Add sausages and cook until browned.  Remove from pan and reserve.  After resting, quarter and slice thinly.

Step 3. 

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.

Step 4. 

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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