Dress your turkey with this savory stuffing recipe, or just serve it on the side. Either way, it’s delicious!
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679 per serving
- 2 sticks unsalted butter
- 3 cloves garlic, minced
- 3 apples, (like Jonathan, Fuji, Gravenstein or Granny Smith), cored and chopped into half-inch dice
- 4-1/2 cup whole wheat or white bread, cut into quarter-inch cubes
- 1 pounds sweet fennel sausage, casings removed and crumbled
- 2-1/2 cup yellow onion, chopped
- 4-1/2 cup cornbread, cut into half-inch cubes
- 2 teaspoons fresh sage, finely minced
- 2 teaspoons dried thyme
- 1 tablespoons kosher salt
- 1/2 cup Italian parsley, minced
- 1-1/2 cup pecans, chopped
Sauté Onions and Apples
Melt the butter in a large sauté pan. Add the chopped onions and garlic and cook over medium heat, partially covered, until tender and lightly colored, about 15 minutes. Add the apples and cook for another 10 minutes, until the apples are starting to color but are not mushy. Transfer onions, butter and apples to a large mixing bowl.
Crumble the sausage into the same large sauté pan and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer the sausage to the onion mixture and reserve the rendered fat.
Add the remaining ingredients (breads, sage, thyme, salt, parsley and pecans) to the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not using promptly.
Stuff Turkey or Bake
Fill the turkey with the stuffing (there is enough to fill a 20 pound turkey) and put any remaining stuffing into a small buttered casserole pan. If using a casserole, bake at 300ºF for 30 minutes, basting with either turkey juices, stock or the reserved sausage fat if it looks dry.