Apples and cranberries give this basic sausage bread dressing extra flavor but it’s our Wild Mushroom and Sage infused EVOO that ties it all together. To make things easier, use the biggest bowl you have to combine all the ingredients and don’t be afraid to use your bare hands to mix it all together. We baked the stuffing in a casserole dish and served it as a side dish but you could also use this bread dressing to stuff a 12- to 14-pound turkey.
- 1 large loaf (a little over a pound) of white bread, cut into small cubes (about 10 cups)
- 1/3 cup Olive This! Wild Mushroom and Sage EVOO
- 1 onion, chopped (about a cup)
- 1 cup chopped celery, about 2-3 large ribs
- ½ to 1 pound ground pork sausage (depending on your preference, we used 1 pound)
- ¼ teaspoon dried marjoram leaves
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary, chopped
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¾ cup to 1 cup chicken broth
- 1 large apple, peeled, cored, finely chopped (or two smaller apples)
- ½ cup dried cranberries
- ½ cup of toasted pecans coarsely chopped
- 1 large egg, lightly beaten
Heat oven to 350 degrees F. Toast pecans in a dry skillet on low heat for about 15 minutes, stirring occasionally. Pour the 1/3 cup of EVOO into a measuring cup. Dip a brush in the EVOO and lightly coat the insides of a 13×9-inch baking pan or similar sized casserole dish. Save the remaining EVOO for the recipe.
Prepare most of your ingredients ahead of time to ease in the cooking. Combine the five seasonings (marjoram, thyme, rosemary, black pepper and salt) into a small bowl and set aside. Cube the bread and chop the onions and celery. Hold off on chopping the apple(s) until you’re just about to add them (subsequent step).
In a large skillet, heat the EVOO until shimmering but not smoking. Add chopped onion and celery. Sauté until just tender (about 3 minutes), stirring occasionally. Add sausage and cook until browned, breaking the sausage up with a spatula into crumbles.
In a large bowl combine the vegetable and sausage mixture with the bread cubes. Add seasonings. Stir and add chicken broth until well moistened but not mushy. We like to use our bare hands to mix gently. Dice and add the apples, pecans and cranberries; stir in the lightly beaten egg. Toss until everything is well blended.
IF MAKING AHEAD: Prepare ingredients and assemble into oiled baking pan. Cover tightly with plastic wrap and refrigerate for up to 1 day. When ready to bake, place stuffing on counter for 30 minutes to bring to room temperature. Replace plastic wrap with foil and bake according to above directions.
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