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MAIN DISH RECIPE:
Sausage and Focaccia Stuffing with Apple and Sage

1-loaf Focaccia style bread, cut into 3/4-inch dice (about 12 cups)
4-country style chicken or pork sausages
1/4-cup unsalted butter, plus more for greasing the baking dish
3-red onions, finely chopped
1-tsp kosher salt
1/2-tsp freshly ground black pepper
1/2-tsp fennel seed
2-large royal gala apples, peeled, cored and cut 1/4 inch dice (about 1 cup)
1-tsp finely chopped garlic
1-tbsp finely chopped fresh sage
1-tsp finely grated lemon zest
1-cup dried cranberries
1 1/2-cups chicken broth, warmed


Preheat oven to 350F
Butter an 11-cup (2.6L) baking dish and set aside
Divide diced bread in a single layer on 2 baking sheets
Bake in oven for about 20 minutes or until bread is dried throughout and lightly toasted
Transfer to a large bowl
Squeeze sausage meat from casings into a large frying pan set over medium heat
Break up the sausage meat and cook until no longer pink, about 3 to 4 minutes
Add the butter, onions, salt, pepper and fennel seed
Cook 5 minutes, stirring often
Add apple and garlic and cook 3 minutes or until apple begins to soften
Stir in sage lemon zest and dried cranberries
Transfer the mixture to bowl with toasted bread
Pour 1-1/4 cups of the warmed chicken stock over focaccia mixture and toss to combine
Stuffing should be moist but not wet
Add remaining 1/4-cup broth if necessary to get desired consistency
Spoon stuffing into buttered baking dish
Cover with foil and bake for 20 minutes
Uncover and continue to bake for 20-25 minutes or until top is golden brown

Serves 4-6

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