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Sausage and Apple Stuffing

Many people grow up thinking the whole world stuffs Thanksgiving turkey the way their families do. And then they acquire in-laws and, along with them, the terrible knowledge that the whole world does not. Suddenly there's a weighty question of ... Read more

Total time: 2 1/2 hours plus 8 hours chilling


  • 1 1/4 pounds lean pork tenderloin, cut into cubes
  • 10 ounces fresh pork fat
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1/4 cup Cognac

Step 1Grind together pork and pork fat in meat grinder twice. Place in large bowl with salt, thyme, sage, nutmeg, pepper, allspice and Cognac. Mix well, cover and refrigerate overnight.


  • 14 cups cubed day-old bread, crusts removed
  • Sausage
  • 1/2 cup (1 stick) butter
  • 2 cups diced green apples
  • 1 1/2 cups diced onion
  • 1 cup chopped celery
  • 3/4 cup chopped parsley
  • 1 tablespoon minced fresh sage leaves
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • 1 (14 1/2-ounce) can chicken broth
  • 1 teaspoon salt
  • Pepper

Step 1Toast bread cubes in 300-degree oven until lightly browned and dry, 30 to 45 minutes.

Step 2Cook sausage over medium heat until no longer pink. Break up into small bits and drain off excess fat. Add cooked sausage to toasted bread cubes.

Step 3Melt butter in skillet and add apples, onion and celery, and cook until soft. Stir in parsley. Add to bread and toss gently. Add sage, thyme leaves and chicken broth, salt and pepper to taste. Cool completely.

Step 4Stuff in turkey or place in 13x9-inch greased baking dish. Cover with buttered foil and bake at 375 degrees 30 minutes. Uncover and bake 15 minutes more.

Note: This is a time-consuming recipe--it should be started a day or even two days in advance--but the flavor of the homemade sausage, strongly dosed with Cognac, is worth the trouble. From Janet Burgess, San Diego.
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