Apple Sausage Stuffing
Created by the executive chef and pitmaster of Blue Smoke, Kenny Callaghan, this stuffing recipe is a nice combination of savory and sweet.
- 1 Cup apple cider
- 1/2 Cup raisins
- 2 Pounds sweet fennel sausage
- 6 stalks celery, diced
- 1 large Spanish onion, diced
- 2 Pounds Macoun apples, or another local variety, medium dice
- 1 Tablespoon chopped sage
- 1 large loaf sourdough bread, cut into 1 1/2-inch cubes
- 1/4 Pound butter
- 1 bay leaf
- Salt and pepper, to taste
Preheat the oven to 350 degrees.
Combine the raisins and cider in a stainless steel saucepan and bring to a boil over medium heat. Immediately remove from heat and set aside to allow raisins to plump. In a stainless steel pot render the sausage over medium heat until it loses its raw look. Break it up so that the pieces are not so large.
Place the sausage in a strainer to allow all of the fat and juices to drain from the meat. Reserve the juices. Place a small amount of sausage fat back into the pot and sauté the celery and onions. Slowly cook until softened. Add the cooked sausage, apples, and sage to the pot and cook for 5 minutes.
Strain the raisins from the cider and add to the pot. Add the cubed sourdough and reserved cider and stir all ingredients well. Season with salt and pepper. Bring to a boil and cover.
Place the pot in the degree oven for 1 hour, stirring every 15 minutes.
Remove from the oven, check seasoning, and either serve immediately or allow to cool before stuffing inside the turkey.