Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Name: Apple, Sausage, and Parsnip Stuffing with Fresh Sage
Yield: 4 servings
Ingredients: 1 1 1 1/2-pound loaf sliced sourdough bread with crust, cubed; 1 1 1/2 pounds sweet Italian sausages, casings removed; 1 1 1/2 pounds hot Italian sausages, casings removed; 1 6 cups chopped onions; 1 2 cups chopped celery; 1 3/4 cup (1 1/2 sticks) butter, divided; 1 3 pounds Pippin or Granny Smith apples, peeled, cored, cubed; 1 2 pounds parsnips, peeled, cubed; 1 3/4 cup packed fresh sage leaves; 1 1/2 cup low-salt chicken broth

From the kitchen of Carly

Sourdough meets sausage in this savory-sweet stuffing, where browned Italian meats mingle with tender apples and parsnips, all bound together with fresh sage and toasted bread cubes. A complete side dish that actually tastes like fall.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1 1/2-pound loaf sliced sourdough bread with crust, cubed
11 1/2 pounds sweet Italian sausages, casings removed
11 1/2 pounds hot Italian sausages, casings removed
16 cups chopped onions
12 cups chopped celery
13/4 cup (1 1/2 sticks) butter, divided
13 pounds Pippin or Granny Smith apples, peeled, cored, cubed
12 pounds parsnips, peeled, cubed
13/4 cup packed fresh sage leaves
11/2 cup low-salt chicken broth

Instructions

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