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SAUSAGE APPLE STUFFING FOR Your Thanksgiving or Holiday Table
#easyrecipe #thanksgiving #stuffing
Today's Recipe: https://catherinesplates.com/sausage-apple-stuffing/
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0:00
Hi everyone. Welcome back to Katherine's
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Plates where today I'm going to show you
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how to make sausage apple stuffing for
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the holidays. It is full of
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deliciousness. We're going to bulk it up
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with the apples, celery, onions. We're
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going to add that nice succulent and
0:17
savory sausage. We've got the bread and
0:21
that makes all the difference in the
0:22
world, you guys. I'm going to show you
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how you're going to dry that out. We're
0:25
going to add some delicious herbs and
0:27
seasonings and then pull the whole thing
0:30
together. Look at this. When you want
0:33
this on your table, first thing we're
0:35
going to do is talk about the bread.
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Now, when you're making stuffing, you
0:39
need to have dried breadcrumbs. And I'm
0:41
not using the stuffing mix that you can
0:43
find in the store that's already dried
0:45
for you, have all the herbs in it. We're
0:46
going to make our own. And it's really
0:48
easy to do. It only takes about 30 to 45
0:52
minutes in your oven to dry out your
0:53
bread. I'm using a sourdough loaf here.
0:56
It's already sliced, but I'm going to
0:58
cube this
1:00
and show you how to just dry it out
1:03
fast. You don't have to leave it out
1:05
overnight. So, I'm just going to take my
1:07
bread and then we're going to cube it.
1:09
You want to use a bread knife. I'm going
1:12
to do about one inch cubes. So, I'm
1:15
going to that's what I'm going to cut.
1:17
We'll just cut through
1:24
And then we'll just turn it around
1:27
and cut through that.
1:31
Don't squish your bread.
1:34
You want to dry out your bread. That way
1:36
it can absorb all the delicious flavors
1:40
and liquid that we're going to put into
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this.
1:45
You want about four to five cups of the
1:48
bread because we're going to be bulking
1:50
it up with a lot of good stuff. Now,
1:52
I've got a large sheet pan. I just lined
1:54
it with a piece of parchment and then I
1:56
put rack on top of it and make sure it's
1:59
oven proof and it fits my pan here. And
2:01
we're just going to fill this with the
2:04
bread crumbs here.
2:07
And if you have big pieces, you can just
2:09
break them up. That's fine. Nobody will
2:11
know. This will make about a 9 by13
2:14
amount of stuffing.
2:22
Now, that looks like enough. I'm going
2:24
to try to get it all kind of a single
2:26
layer as much as I can. That way, the
2:29
air, the heat from the oven can get all
2:32
around it and dry them out. We're going
2:35
to place our oven at 300°.
2:41
Now, what I'm going to do is go ahead
2:43
and put this in the oven.
2:45
And it'll be in there until it gets up
2:48
to 300. And then it'll sit there for
2:49
about 30 to 45 minutes. Just give one a
2:53
check and make sure it's nice and dried
2:55
out. All right, the next step is we are
2:58
going to cook up sausage. I have one
3:01
pound of pork sausage. Now, I'm using
3:04
the water burger here. If you've seen my
3:06
Aldi haul a few days ago, you'll
3:09
recognize that I bought that there. So,
3:11
we're going to put it into a large pan
3:13
and we'll start breaking that up,
3:16
browning it up.
3:19
Okay. This smells delicious. Have y'all
3:22
ever had a taquito from Waterburger?
3:26
Mhm.
3:29
Yeah. That smells delicious. We're going
3:32
to turn our heat onto a medium high
3:34
heat. Start browning this up.
3:38
I'm going to use my meat masher.
3:44
Okay. Now, while this sausage is doing
3:46
that, we're going to go over here and
3:48
let's talk about those right there.
3:50
We're going to be bulking up our sausage
3:53
apple stuffing with some celery. Nice
3:57
crisp celery.
3:59
big yellow onion that we'll dice up. And
4:03
then two apples.
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Now, I'm using a Granny Smith apple and
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a red apple. This is an envy apple. You
4:11
can use whatever apples you like for
4:13
that. This will give a nice tartness to
4:15
it, a nice sweetness to it, and some
4:17
nice color to it because I'm going to
4:18
keep the skins on it. So, we'll chop
4:20
this up.
4:24
Now, I've got about three ribs of
4:26
celery. I just washed it off. I'm going
4:28
to cut some of the ends off here.
4:32
And I went into the inside of that
4:35
celery to get those leaves out of there
4:38
because they are so pretty and they will
4:40
look really good in the dish. So, what
4:42
I'm going to do is just go lengthwise
4:43
and just kind of cut strips
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so we can get nice dices going on.
4:52
I don't really want a lot of chunks in
4:54
there. So, everything will be nice and
4:56
small.
5:05
Now, you can add as much celery as you
5:07
want to this dish. I'm putting it in
5:09
there.
5:13
Watch your fingers. Always tuck them in.
5:19
Let's get all those leaves in there.
5:21
Woo! Look at that. Yum.
5:24
We'll scoop that on over.
5:27
We're multitasking. We're cooking our
5:29
sausage and cutting our vegetables. Oh,
5:31
that celery smells like the holidays.
5:36
All right, let the apple since we're
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keeping the skin on, I've already
5:39
cleaned them off. I'm going to cut off
5:42
all four sides of the apple up to the
5:44
core.
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And then we'll cut them about the same
5:53
size as we did the celery.
5:58
And then we'll just turn it around. Cut
6:00
through that.
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This will add a nice sweetness to the
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dish.
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Little burst of flavor and juice.
6:12
All right. Once I get this done here,
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I will check on the sausage and then
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I'll cut up the other apple.
6:27
Just keep breaking it up into pieces.
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Now, I'm only doing half of the green
6:35
apple. I got to looking at all the
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apples here,
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and I don't want it to be too appleley.
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Now, I'm going to take my big yellow
6:44
onion. We're going to get that diced up
6:46
also.
6:51
So, big large yellow onion. Or you can
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do
6:56
two medium onions.
6:58
Or if you don't like a lot of onion in
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it,
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you can do like half a medium onion.
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Just chop it in half.
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Run your knife through. Find the lines
7:17
of the onion. You can just follow it
7:19
pretty closely to it anyway.
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Keep it all together. Turn it around and
7:25
run your knife through it. And then you
7:27
got nice dices.
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There you go. Just like that. Woo.
7:38
And again, I think I may because this
7:40
was really large onion, I may just stick
7:42
with that right there. Maybe do half
7:44
more. There we go.
7:47
You know, this is your stuffing. The
7:49
onion will cook down.
7:53
All right, we got all that ready.
7:57
Look at that sausage. I can see the
7:59
seasonings in there in the sausage. Can
8:02
you see that? Oh, yeah. Nice and
8:06
flavored.
8:09
All right, we're going to remove the
8:10
sausage from the pan and place it on a
8:12
plate.
8:18
All right, we're going to place the pan
8:19
back on our burner. We're going to add a
8:22
couple of tablespoons of butter to the
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skillet. We need lots of flavor. It is
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the holidays, so when I say a couple,
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I'm probably going to put half a stick
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in there.
8:35
And we'll start melting that down.
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There we go.
8:40
Get that going.
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This is where we're going to sauté all
8:47
of our vegetables. Here we got the
8:50
celery, the apples, and the onions.
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We'll let the rest of the butter melt as
8:58
we get our vegetables in.
9:00
All right, let's add the celery,
9:06
the apples. We're going to put it all
9:08
in.
9:12
All right. There we go.
9:17
There we go. Yeah. We're going to sauté
9:20
this down till the apples are nice and
9:24
soft, the celery is nice and soft, and
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the onions are.
9:29
It'll take a few minutes. Then we're
9:31
going to start adding some flavor to it.
9:33
All right. I'm going to start seasoning
9:35
up
9:36
with some rosemary leaves.
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There we go. I'm going to put in some
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ground sage.
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It's the holidays.
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I'm going to put in some poultry
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seasoning.
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It'll make it smell like the holidays
9:58
for sure. In there. Like that. We're
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going to put in some black pepper.
10:06
And then we'll add in some salt.
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Flavor everything up.
10:19
All right, I pulled the breadcrumbs out
10:20
of the oven. They are very dry and I
10:23
still had 10 minutes to go on these. So,
10:26
just give them a check every so often
10:28
and make sure that you know they're just
10:29
dry enough to absorb all the liquid. So,
10:32
that's good because then we don't have
10:34
any more time in the oven on these. The
10:36
rack helps because it brings that air up
10:39
underneath of them and keeps them nice
10:40
and crisp. So, we're going to hang on to
10:43
those for just a minute until our
10:45
apples, celery, and onion are softened.
10:48
All right, look how soft these look.
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Those are nice.
10:53
Make sure you just kind of pick up an
10:54
apple, give it a taste, see if it's
10:56
seasoned well. If you need to add a
10:58
little bit more salt, you can. or some
10:59
more poultry seasoning, whatever you
11:01
like flavored in here. If you want to
11:03
add some fresh herbs, you can do that.
11:06
Chop up some fresh rosemary, thyme, and
11:09
sage. Maybe some parsley, you can put
11:12
that in there. But, you know, there's a
11:14
lot of color going on in here. What
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we're going to do now, we're going to
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take our sausage that we precooked, and
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we're going to place it into the apple,
11:22
celery, and onions.
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All
11:35
right, we're going to go ahead and turn
11:36
off the burner. Now, I'm going to add
11:40
half of the breadrumbs there.
11:47
Now, if you're using the already
11:49
breadcrumbs, the stuffing that you can
11:51
get from the store, they're going to be
11:53
seasoned already. So, just be careful
11:55
with that.
11:58
Now, this is where we're going to
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determine what we need. So, I'm going to
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mix this together.
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And then, we're going to get some
12:04
chicken broth and pour it all over it.
12:07
Now, I had picked up this Simply Nature
12:09
chicken broth. It's low sodium. Got this
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from Aldi. We did have a haul that we
12:14
did the other day. Y'all can go check it
12:16
out. So, this is four cups. I'm going to
12:19
put two cups of that in. And we'll just
12:23
work with it.
12:26
There we go.
12:28
Make sure the breadrumbs are nice and
12:30
coated. Then we'll add the rest. Get
12:33
those mixed in and see what we got going
12:34
on.
12:37
Just keep mixing. You want those
12:38
breadrumbs nice and softened by the
12:41
broth.
12:43
I'll add some more of the breadrumbs.
12:48
It's really best if you dry out your
12:50
breadcrumbs. If you try to use it soft
12:51
right out of a package, it won't work
12:53
very well. It won't absorb the liquids
12:55
and it'll just be kind of a gummy mess
12:57
really. So, it's really important. And
13:00
it took the time to dry these crumbs out
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as it did to make the mixture. So, it
13:05
all came together pretty good.
13:08
All right, let's add some more.
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That's what I have. We'll get that all
13:13
mixed in.
13:17
I'm going to take half a stick of butter
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and I'm going to melt it. We'll put that
13:21
in.
13:25
All right, we're going to get that all
13:26
mixed in.
13:31
It's the holidays. It's all about the
13:33
flavor.
13:34
All right, I'm going to bet I am not
13:36
going to need any more liquid.
13:38
All right, we're going to grease a
13:40
baking dish with some butter.
13:45
So, I'm just going to use the stick that
13:47
I had, the wrapper, and just go in.
13:55
You can use non-stick cooking spray if
13:57
you want to. Also, we're just going to
13:59
keep it from sticking.
14:07
All right, we're going to take the
14:08
mixture and we're going to put it into
14:09
our baking dish.
14:12
Nice pretty casserole dish you're going
14:14
to serve it from.
14:23
[Music]
14:25
All right, I'm just going to kind of
14:26
evenly place everything. I'm not going
14:29
to smush too much. I really want some
14:33
texture to this dish.
14:36
We'll press it down, but not too much.
14:38
Look at that.
14:40
That's gorgeous for your holiday table.
14:45
We're going to bake this at 350° in a
14:48
preheated oven for about 30 to 35
14:51
minutes covered. And then we'll remove
14:53
the foil and then we will cook it an
14:56
additional 15 to 20 minutes to kind of
14:58
get it nice and crispy on the top. Who
15:02
would not want this on their holiday
15:04
table?
15:06
I'm going to put this on a plate and I'm
15:08
going to give this a try for you. I
15:09
can't wait to dig in, taste those
15:11
succulent, sweet apples with this recipe
15:14
here.
15:16
All right, there's my bite. I'm just
15:19
kidding. I am trying this for you,
15:21
though. But
15:27
I got the celery, the apple on there,
15:29
the sausage, the bread. Oh, all those
15:32
flavors.
15:37
M.
15:39
Wow,
15:41
that is delicious.
15:46
This might be the first thing that's
15:47
going to disappear off your table.
15:50
This right here.
15:53
All right, you guys. Give me a thumbs up
15:56
on this one. Happy Thanksgiving. Happy
15:58
holidays. Hope you enjoy this. Whatever
16:01
table you put this on or bring this to,
16:04
make sure that you click the like button
16:06
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always know when my shows are posted. Go
16:12
on to my recipe blog,
16:13
catherineplates.com, and you'll find all
16:15
of my Thanksgiving and holiday dishes
16:17
out there, including my last one where I
16:19
did with that turkey in the crock pot.
16:22
Yeah. And even try the ham in the crock
16:24
pot. All right, you guys. I'll see y'all
16:26
on the next episode. Bye.
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