Frederick Magazine – Apple, Sage, & Sausage Stuffing

Sando Bernstein_apple sage sausage stuffing 07

Thrilled to share one of my favorite holiday recipes and pictures from the Frederick Magazine shoot I did with Turner Photography. HUGE thanks to Relish Decor for helping me style the shoot with their gorgeous linens, flatware, cutting boards, and dinnerware. Read the full article, “A Serving of Nostalgia” by the fabulous [(a)Musing Foodie] Liza Hawkins here. Most items seen can be found at Relish Decor in downtown Frederick, MD [38 E. Patrick St.] or online by clicking here.

Sando Bernstein_apple sage sausage stuffing 02

Sando Bernstein_apple sage sausage stuffing 03

Sando Bernstein_apple sage sausage stuffing 08

Sando Bernstein_apple sage sausage stuffing 09

Apple, Sage, & Sausage Stuffing

Apple, Sage, & Sausage Stuffing

Ingredients

16-ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh Italian sausage, casing removed
2 tablespoons dried sage
2 teaspoon nutmeg
½ teaspoon kosher salt
½ teaspoon white pepper
1 medium onion, chopped
2 cooking apples (such as Gravenstein or Golden Delicious), peeled, cored and chopped
1 to 2 ribs celery with leaves, chopped
3 cups chicken broth
¼ cup chopped flat-leaf parsley
2 eggs, beaten

Instructions

  1. Preheat oven to 325 degrees. Pour stuffing cubes into a large mixing bowl and set aside. Melt 2 tablespoons of butter in pan and begin to brown sausage over medium-high heat. As sausage browns, break into small pieces. Cook about 5 minutes or until most of the sausage has turned brown. Pour sausage (including drippings) over dry stuffing cubes in mixing bowl.
  2. Return pan to stove and melt the remaining butter. Add apples, celery and onions to the pan. Season with sage, nutmeg and salt and pepper. Cook until the vegetables become translucent and fruit softens. Add parsley and combine well. Pour in chicken broth and bring to a boil. Carefully pour this mixture over sausage and dried stuffing cubes in mixing bowl. Combine carefully until everything is evenly coated. Fold in beaten egg to bind the mixture. Stir well. Pour mixture into a greased casserole dish. Bake for 35-40 minutes or until the crust is crunchy and golden brown. Top with additional parsley, if desired.
https://thedailydeelight.com/2015/12/frederick-magazine-apple-sage-sausage-stuffing.html

// all photos by Turner Photography //

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.