Bon Appetit/November 2005

Apple, Sausage, and Parsnip Stuffing with Fresh Sage
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12


INGREDIENTS:
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
6 cups chopped onions 2 cups chopped celery 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



1 Preheat oven to 325 F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
2 Saute 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.
3 Add onions and celery to same skillet and saute 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 saute until tender, about 8 minutes; mix apples unto stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and saute until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and saute until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
4 Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil.
5 Preheat oven to 350 F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

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