View cart background image
Free Shipping Over $49

Whole-Grain Stuffing with Apples, Sausage and Pecans

Source: © Food & Wine Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  35 Minutes
Total Time:  3 Hours
After tossing the ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid: key to a stuffing that's crisp on top and moist within. Variations on this basic recipe are easy, such as Shiitake Mushroom and Fresh Herb Stuffing and Bacon, Onion and Rye Bread Stuffing.
1   7-inch round loaf of whole-grain bread cut into 1-inch cubes
3/4 cup  pecans
4 tablespoons  unsalted butter
1   medium yellow onion cut into 1/4-inch dice
1   celery rib cut into 1/4-inch dice
1 pound  sweet Italian sausage casings removed
1 teaspoon  chopped sage
1 teaspoon  thyme leaves
1   Granny Smith apple cut into 1/2-inch dice
2 1/2 cups  low-sodium chicken broth
1   egg
Kosher salt and freshly ground pepper
Whole-Grain Stuffing with Apples, Sausage and Pecans Recipe at
Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the bread cubes for about 15 minutes, tossing halfway through, until lightly golden and dry. Transfer the bread to a large bowl. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool then coarsely chop the pecans.

In a large skillet, melt the butter. Add the onion, celery and sausage and cook over moderate heat, breaking up the sausage with the back of a spoon, until the sausage is cooked through, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape the sausage into the bowl with the bread.

Add the chopped pecans and apple to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add 2 teaspoons of salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.

Preheat the oven to 375°. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/03/2010
Part of These Recipe Collections Find Similar Recipes »
 Stuffing Casseroles
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.