- 1 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
- 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°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
Sauté 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 sauté 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 sauté until tender, about 8 minutes; mix apples into stuffing. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté 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. DO AHEAD Can be prepared 4 hours ahead. Cover and refrigerate.
Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.
Pork, Parsnip and Apple Stuffing
A savoury and fruity stuffing. Replace the parsley with a small handful of fresh sage leaves, if you like.
Pork and apple is a winning combination and even better when served as a stuffing side dish on Christmas Day!
celery sticks, finely chopped
parsnips, about 3, cut into rough 1cm pieces
apples, peeled, cored and chopped
Large bunch parsley, finely chopped
- Preheat oven to 190°C (170°C fan) mark 5. Melt butter in a large frying pan over low-medium heat and fry onion, celery and parsnip until softened &ndash about 10min. Tip into a large bowl cool.
- Once onion mixture is cool, mix in sausage meat, apples, honey, parsley, breadcrumbs and some seasoning. Spoon into an ovenproof serving dish.
- Cook for 30-40min until golden and piping hot. Serve.
Prepare to end of step 2 up to 3hr ahead. Cover and chill. To serve, uncover and complete recipe, allowing an extra 5min cooking time if needed.
Ingredients needed to make Apple Sage Stuffing:
- Bread Cubes – 1 loaf of bread (1 lb. or 10-12 cups dried bread cubes) I will show you how to make your own below. I used low carb Flaxseed bread.
- 2 apples – peeled, cored and chopped
- 1 onion – finely chopped
- 1 tbsp olive oil
- 6 tbsp unsalted butter
- 3 tsp ground Sage
- 2 tbsp dried Parsley or 1/4 cup fresh chopped flat leaf parsley
- 1 tsp dried Thyme
- 1 1/2 tsp kosher salt (adjust salt to your liking and use a little less if you are adding sausage.
- 1/2 tsp freshly ground pepper
- 2 eggs
- 2 1/2 cups low sodium chicken broth (add an additional half cup of broth if it looks too dry, different types of bread can absorb the liquid differently)
- Turkey Sausage – I highly recommend if you want to add more texture and flavor to your stuffing. That is how I make it on Thanksgiving day. I use 12 oz. of fresh lean turkey sausage breakfast patties. I also add 1/4 tsp of cayenne pepper while browning the turkey sausage to make it a little spicy! Just brown the sausage in a pan until completely cooked, set aside and add it when you are mixing all the ingredients with the bread cubes.
- Celery – You might have noticed that I do not use celery in my stuffing, I am not a fan of celery in my stuffing. If you do like celery in your stuffing just add about 1 cup of chopped celery to the pan at the same time you add the chopped onions.
Thirty-six hours before the cooking-est day of the year in America is as good time as any to for us to talk about some hard-won cooking truths: There’s the idea of the perfect menu (all of my favorite recipe darlings in one place) and then there’s the actually perfect menu (the one you can pull off in a reasonable amount of time with as little stress as possible darlings, murdered.) This is the kind of recipe we use when we come to our senses.
The reasoning is deliciously selfish: I’m not throwing feasts to miss them. I want to be wedged on the sofa between friends I never see enough of with a cocktail in my hand, telling terrible stories, not sweating in the kitchen because I forgot to wash the thyme leaves before stripping them and now my fingertips are worrisomely gray? (This is highly specific because it happens all the time.) Nobody I know or care to hang out with is going to care if I chuck the thyme in the trash and move on. The way I want to cook is — excuse the crushing earnestness here — the way I want to live little extraneous noise in my recipes, lots of noise in the living room. Repeat after me: The time for the 4-process side dish is when it’s the only thing you’re making.
Which brings us to the stuffing I began making when I started hosting Friendsgiving dinner vs. contributing to Thanksgiving Official in another home. It began in a kind of silly way. After shooting this episode earlier one fall, we ended up with a serious surplus of challah dough. I shoved it in the freezer in a big plastic bag and then, as I was trying to figure out the best bread to use for stuffing, I took it out, braided it up, brushed it with egg and made the sloppiest challah you’ve ever seen and what turned out to be the simple, easy to scale, easy to replicate forever, stuffing of my dreams — just celery, leeks, and herbs and although you can add diced mushrooms or sausage or use onions instead. This is an extremely flexible recipe, but the simplest route is all you’ll need.
You’re about to say, “Deb, you just told us about a very simple stuffing recipe that starts with making your own challah? You’ve finally snapped!” Which means it’s time to channel my queen, Ina Garten: store-bought is fine! Barring that, and high in the category of things I probably could have mentioned last week but am not, as you probably know by now, “on top of things” or “organized” or “great at adulting despite being too old for it to be charming” is that my challah recipe makes two loaves. Two! You can have your challah (whenever you want) and save the other one for whenever. Further, my challahs clock in at 2 pounds but you truly only need 1.5 to fill a 9吉 dish as shown, meaning that you’ll have snacks or French toast or other formats of great glutenous joy with the other half. It’s the holidays, after all, and yours should be exactly this good.
For the turkey:
The day before roasting, season turkey inside and out with salt and pepper. Truss turkey with kitchen twine and refrigerate overnight.
When ready to cook, preheat oven to 500 degrees. Put carrots, celery, onion, parsnip, bay leaf, garlic, peppercorns, and juniper berries in a heavy roasting pan large enough to hold turkey. Rub turkey all over with 1½ tablespoons of the butter, then place on top of vegetables.
Put turkey in oven, reduce heat to 325 degrees, and roast uncovered for 45 minutes, basting frequently with remaining 2 tablespoons of butter. Pour apple cider into pan and cover turkey loosely with aluminum foil. Continue roasting for 45 minutes more, basting every 15 minutes. About 40 minutes before turkey is done roasting, put stuffing in oven.
Uncover turkey and roast 10–15 minutes to brown skin further. Drumsticks should move easily in the sockets, and meat should measure 180–185 degrees, when a thermometer is inserted into deepest part of thigh. Do not overcook. Transfer turkey to serving platter and cover with foil.
For the apple-sausage stuffing:
Combine raisins and apple cider in a small saucepan and bring to a boil. Remove from heat and set aside to plump.
Melt butter in a large saucepan or Dutch oven over medium heat. Add celery and onion and cook until vegetables have softened, about 5–7 minutes. Add sausage to vegetables. Sauté until meat is well browned, about 5 minutes, using a wooden spoon to break up meat into small pieces. Stir in apples and sage, and sauté 5 minutes.
Stir in bread cubes. Season with salt and pepper, then add cider and raisins. Bring liquid to a boil, cover, and bake for 25 minutes, stirring once halfway through. Remove cover, stir, and serve.
For the gravy:
Pour off excess fat from roasting pan, leaving cider and pan drippings. Place pan over medium heat and stir in flour. Cook flour 3–4 minutes, stirring constantly. Pour in stock and bring to a boil. Lower heat and simmer until gravy is thickened, about 10–15 minutes. Season to taste with salt and pepper, then strain into a bowl, and serve with turkey and dressing.
- 1 red onion, finely chopped
- 1 teaspoon olive oil
- 1 cooking apple, peeled and finely chopped
- 500g good quality sausage meat
- 100g cooked chestnuts, roughly chopped
- Fresh parsley, sage and thyme, one tablespoon of each, chopped (or 1 teaspoon of each, dried)
- 150g fresh breadcrumbs
- 75g dried cranberries
- 1 egg, whisked
- 12 rashes of streaky bacon
- Combine the onion and oil in a bowl and cook on HIGH MICROWAVE for 3 minutes.
- Add the remaining ingredients and mix until well combined. I found this easier to do with my hands. Form the mixture into a sausage shape around 25-30cm long and 10cm in diameter.
- Lay each rasher of bacon on a chopping board, each one slightly overlapping the other, to make a sort of bacon sheet. Place the sausage stuffing in the centre of the sheet of bacon rashers. One rasher at a time, bring the ends of each rasher over the stuffing sausage so that the stuffing is completely wrapped in the bacon.
- Place the bacon wrapped stuffing on a non-metallic tray and put on the wire shelf in the combination microwave. Cook on CONVECTION 180 C + GRILL 2 + SIMMER MICROWAVE for 25-30 minutes. Cut into slices to serve.
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outstanding! 4. I&aposve made this w/ different types of bread. I really like the sourdough bread personally. I&aposve found that somewhat stale baguettes are MUCH easier to work with, cause you can slice them up pretty easy w/o crust flying everywhere or w/o having to smoosh your sliced bread too much. (I usually cut the bread a few days before to let it get hard.) 5. I never stuff this in the turkey, I usually make it separately in a tray. I continuously check it because the turkey stock has dried out on me once before, which made for a nasty burnt stuffing. And one last thing, this isn&apost your typical mushy-glop that most people are used to, so if you don&apost think you&aposll like a dryer type of stuffing, then I&aposd suggest using LOTS of stock. Read More
Gluten Free Parsnip, Sausage and Apple Stuffing from Fiona Forbes!
At SPUD we have cultivated a small cartel of talented and marvellous wizards in the kitchen. One of these lovely ambassadors, Fiona Forbes, let us in on one of her favourite Thanksgiving secrets- gluten free parsnip, sausage and apple stuffing. Try this recipe this Thanksgiving for a great, tasty stuffing to accompany your local, organic or free-run turkey!
2 onions, finely chopped
a few sprigs of fresh sage, leaves picked
a splash of cider
4 parsnips, cut into 1 in. chunks
2 apples, peeled, cut into 1 cm. chunks
8 gluten-free sausages
200 g. gluten-free bread, torn into chunks
1 large free-range egg
finely grated zest of 1 lemon
1. Preheat over to 375F. Oil a 20 cm baking dish.
2. Saute onion for 5-10 minutes on a large pan over medium heat with olive oil until softened (not until browned).
3. Shred sage and add to onions along with parsnips, a splash of cider, and a pinch of salt and pepper. Leave for 10 minutes with the lid on.
4. Remove lid after 10 minutes, add apples and cook for another few minutes.
5. Transfer mixture into a bowl and let cool.
6. Snip ends of sausages and squeeze meat out into the bowl.
7. Put bread in food processor and shred to breadcrumb size.
8. Add bread to bowl with egg and lemon zest.
9. Mix all this together with hands until well combined.
10. Press into prepared baking dish, cover with tinfoil and bake for 45 minutes.
11. Remove foil, cook for a further 15 minutes.
Cranberry Apple Sausage Stuffing
Apples and cranberries make this the perfect stuffing for your Thanksgiving turkey.
Loaf whole wheat bread, cut in small cubes
Large apple, finely chopped
- Melt butter in a large skillet.
- Add onion and celery and sauté until tender.
- Add sausage and cook thoroughly, breaking up into small pieces as you cook.
- Drain sausage meat when finished cooked.
- Combine sausage meat, celery and onion mixture along with bread cubes and seasonings in a large bowl.
- Stir in chicken broth and mix until just moistened.
- Stir in egg.
- Add apples and cranberries.
- Fill cavity of a 12 to 14 pound turkey with stuffing, or baked for 40 minutes in a lightly greased pan, covered with foil. If baking in a pan, remove foil after 40 minutes and place until broiler until lightly browned.
- If stuffing into your turkey, only stuff turkey just before roasting, and when roasting is complete, remove stuffing to a separate bowl for serving.
- Makes 8 servings.
Our best secrets shared.
1 lb (3-4) Oyama Sage Bangers, Apple Pork or Nottingham Bangers, casings removed
8 Tbsp (1stick) unsalted butter
1 large onion, diced
2 celery stalks, diced
2 parsnips, peeled and diced
4 ½ cups French or white bread, crusts removed, cut into ¾ inch cubes
2 eggs, beaten
½ cup fresh parsley, minced
1 ½ cups chicken stock
Sea salt and freshly ground black pepper
In a large sauté pan, heat the oil over medium heat. Sauté the sausage meat, breaking it up with a wooden spoon. Cook 8-10 minutes. Remove from the pan with a slotted spoon and set aside. Leave the leftover drippings in the pan.
Add the stick of butter and let cook over medium heat until it is foaming. Add the onion, celery and parsnip and cook until soft but not brown (about 10 minutes).
In a large bowl, mix the bread, cooked vegetables, cooked sausage, fresh parsley, eggs and stock. Season with a pinch of salt and pepper.
Butter an 11 x 8 inch baking dish. Transfer the stuffing to the dish and pat down evenly. Cover with foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake another 5 minutes or so to allow the top to brown.
Serve as a scrumptious side.
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