Sausage and Apple Stuffing


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Recipe courtesy of An American Bounty (Rizzoli, 1995), a cookbook inspired by the award-winning, student-staffed American Bounty Restaurant located on the beautiful Culinary Institute of America campus in Hyde Park.

“To get the best flavors for your holiday feast, use fresh, local ingredients. Hudson Valley apples are in my stuffing and, to keep the turkey moist and succulent, I brine the turkey in local apple cider,” says Chef Dwayne LiPuma, CIA graduate and assistant professor of Culinary Arts, teaching at American Bounty Restaurant. “As a chef, there is no greater reward than to gather around a table with family and friends and enjoy really good food.”

Makes about 8 cups
6 cups cubed white bread
1 cup hot or mild raw sausage meat, crumbled
6 Tbsp butter
½ cup finely diced celery
½ cup finely diced onion
1 cup peeled, cored, and diced raw apples
½ cup chopped walnuts, toasted (*see note)
Chicken broth as needed
2 Tbsp minced fresh parsley
Salt and freshly ground black pepper

Preheat the oven to 300°F. Place bread cubes on baking sheets and toast lightly, 10 to 12 minutes. They should be slightly dry, but not browned; transfer to a large mixing bowl.

Sauté  the sausage in a skillet over medium heat until the sausage is cooked through, 5 to 6 minutes. Remove the sausage and drain thoroughly on paper towels to remove excess fat.

Return the skillet to medium heat and melt the butter. Add the celery and onion and sauté, stirring frequently, until tender. Combine the sausage, bread cubes, and vegetable mixture.

Add the apples and walnuts and toss to combine. If the stuffing needs additional moisture, add chicken broth – it should be moist enough to hold together when lightly pressed, but not so wet that it packs tightly. Season with parsley, salt, and pepper, to taste.

Bake the stuffing in a buttered shallow baking dish, covered with foil, for about 45 minutes in a 350°F oven.

*To toast the nuts: Toast in a dry sauté pan or skillet over medium-high heat until a rich aroma is apparent. Transfer to a plate to cool before chopping.

American Bounty Restaurant
1946 Campus Dr, Hyde Park; 845.451.1011;
www.
americanbountyrestaurant.com

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