Ingredients
1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed
6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth
Preheat oven to 325 degrees F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
Saute sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon transfer to large bowl; add bread.
Add onions and celery to same skillet and saute until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and saute until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 butter in same skillet over medium-high heat. Add parsnips and saute until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and saute until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350 degrees F. Bake stuffing covered until heated through, about 1 hour.
Uncover and bake until beginning to brown, about 10 minutes.
Makes 12 servings.
Bon Appetit!
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