Sausage and Apple Dressing
Yield: 6-8 Servings
8 Cups Cubed Day Old Bread
1 Teaspoon Vanilla Bean Salt
1 Teaspoon Ground Tellicherry Peppercorns
1 Lb. Pork Sausage
1 ½ Stick Unsalted Butter
2 Large Granny Smith Apples, Peeled and Diced
1 Sweet Onion, Diced
3 Stalks Celery, Sliced
1 Tablespoon Sweet Onion Sugar
1Tablespoon Vermont Woods Seasoning or
3-4 Cups Low Sodium Chicken Stock
Most everyone has a dependable recipe for stuffing that they use once or maybe twice a year. Many of us have inherited those recipes from our mothers, which is how this version of stuffing came to be. We inherited our recipe years ago, but over time began to ‘tweak’ it so we could use some of the produce from our own garden, and add our own special touch to the seasonings. This recipe is the result. It has taken years to get it to what we feel is the point of perfection, but now that we have, we think it is a guaranteed ‘no fail’ dish. But one warning, once you try this one, you won’t want to save it for Thanksgiving any more. You’ll want to serve it throughout the colder months as a side dish for pork or chicken.
Preheat oven to 350 degrees. Place bread cubes in an extra-large mixing bowl. Sprinkle with salt and pepper, toss, and set aside.
Brown sausage in large sauté pan placed over medium high heat. Once browned, remove from pan and set aside. Melt 1 stick of butter in same pan. Add diced apples, celery, and onion and sauté until vegetables are transparent. Add sausage, sautéed apple mix, and 1 tablespoon seasoning blend to the bowl with the bread. Using your hands, toss mixture together.
Melt remaining butter in the sauté pan placed over low heat. Add stock and stir together until well combined. Pour over bread mixture, gently toss again, and taste for seasonings. If you desire a more pronounced ‘Homestead’ flavor, add more seasoning blend, 1 teaspoon at a time until you have reached the desired taste. Test once more, and add salt and pepper as needed.
Grease bottom and sides of a lasagna pan or 9”x13” casserole with butter. Place stuffing in prepared pan, cover with aluminum foil, and bake on center rack in oven for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and slightly toasted.