INGREDIENTS
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2 tbsp. unsalted butter, plus more for greasing dish
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4 c. cubed day-old focaccia
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4 c. cubed day-old country bread
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1 tsp. extra-virgin olive oil
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1/2 lb. Italian sausage, casings removed
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2 cloves garlic, minced
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1 onion, chopped
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2 celery stalks, chopped
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kosher salt
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Freshly ground black pepper
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1 baking apple, such as Honeycrisp or Jonagold, diced into 1/2” pieces
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3 tbsp. chopped fresh sage
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1/4 c. chopped parsley
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1 1/2 c. low-sodium chicken stock
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1/4 c. whole milk
Preheat oven to 375°. Butter large casserole dish and set aside. Spread bread over two sheet pans and bake until dry, 5 to 10 minutes.
Meanwhile, in a large skillet over medium-high heat, add oil and cook sausage, breaking it up with a wooden spoon until browned, 5 to 8 minutes. Transfer to a plate.
Return skillet to stove over medium heat and melt butter with remaining sausage fat. Sauté garlic, onion, and celery until softened, about 5 minutes. Season with salt and pepper and add apples, sage, parsley, stock, and milk. Bring to a boil and simmer 1 minute, then transfer to a large mixing bowl and let cool 5 to 10 minutes.
Toss bread and sausage into liquid mixture, then transfer to casserole dish. Cover with foil and bake for 20 minutes. Uncover and bake until golden brown, 20 to 25 minutes.
Prep 15 min Level Easy Serves 6
"This is a great,
hearty and
flavorful stuffing!"
Apples lend sweetness to this herb-flecked stuffing made with chewy focaccia bread.
Judy Kim is a NYC-based food stylist, recipe developer, and photographer.
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