Print This Recipe Written by Chacha on Nov 22nd, 2015 in Apple, Apple Cider, Bread, Celery, Chicken stock, Dressing, Herbs, Nuts, Onions, Sausage, Stuffing, Thanksgiving | No Comments


  • 1 cup walnuts
  • Extra-virgin olive oil
  • 1 large onion, finely diced
  • 3 ribs celery, finely diced
  • Kosher salt
  • 3 cloves garlic, smashed, peeled and finely diced
  • 1 pound spicy Italian sausage, casing removed, broken up into bite-size chunks
  • 3 granny smith apples, peeled, cored, and chopped
  • 1 cup apple cider
  • 10 fresh sage leaves, finely chopped
  • 3 tablespoons chopped Italian flat-leaf parsley
  • 8 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices, crusts discarded, cut into 1-inch cubes
  • 2 to 3 cups chicken stock (preferably homemade)


Preheat the oven to 350 degrees F.

Spread the bread cubes in a single layer on a sheet pan and bake until golden, about 7 minutes; cool and chop coarsely. Set aside.

Grease a deep ovenproof dish (roughly 9 by 11 inches) and set aside.

Coat a large sauté pan with olive oil over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the onions and celery and sauté over to medium heat. Season with salt and cook until the vegetables softened, about 8 minutes. Stir in the garlic and sauté for another 1 to 2 minutes. Stir in the apples and apple cider. Cook until the apples start to soften, about 3 to 4 minutes. Add the walnuts, parsley and sage. Cook for another minute. Remove from heat.

In a large bowl mix together the bread and the sausage mixture. Pour in the chicken stock and stir gently to combine thoroughly until the bread absorbs the liquid (Note: Add the stock gradually as you stir, being prepared not to use all of the liquid). Taste to check for seasoning and season with salt, if needed.

Stuff the cavity of the turkey or transfer it into the prepared dish. Bake the stuffing uncovered until the top forms a crust, about 30 minutes.

Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Continue baking until the top is crisp and golden, about 20 minutes longer.

Remove from the oven and serve immediately.

Tip: Put the Stuffing in the oven during the last hour of cooking the turkey

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