Skillet Sausage and Apple Stuffing
Holiday vibes—but make it easy yet oh-so satisfying. A traditional take with some of my go-to flavor bombs (oyster sauce and miso) to bump up the taste, this stuffing is the perfect side to any Thanksgiving table with the tang of sourdough, lots of herbs, the sweetness of apple which balances beautifully with spicy Italian sausage. To make ahead, assemble everything up until adding the stock mixture (which can be made in advance also) and store in the fridge. The day of, pour the stock into the stuffing mixture, and continue with the recipe.
Serves 8-10
INGREDIENTS
One 1 lb. sourdough boule, cut into 1” cubes
1 stick (8 tablespoons) unsalted butter, divided
1 medium yellow onion, ½” diced
4 garlic cloves, minced
3 stalks celery, diced
3 scallions, thinly sliced, white and green parts divided
2 tbsp sage leaves, thinly sliced
2 tbsp flat leaf parsley, chopped, plus more for garnish
1 tbsp thyme leaves
2 Granny Smith apples, cored and ½” diced
1 lb. spicy Italian sausage meat
1 tbsp oyster sauce
2 cups chicken broth
1 tbsp yellow miso
3 large eggs
Kosher salt and freshly ground black pepper
Flaky sea salt, for finishing
METHOD
Preheat oven to 425F. Arrange bread on sheet pan in a single layer and place in the oven for 10 minutes, until dried and pale golden brown in spots. Transfer to a large bowl and let cool.
Melt 4 tablespoons of butter in a small pan or microwave and set aside.
In a large measuring cup with a spout, add broth and miso and whisk until miso is dissolved. Add eggs and whisk until fully incorporated. Season with salt and pepper and set aside.
In a 12” cast iron skillet or other oven proof pan over medium heat, melt remaining 4 tbsp of butter. Add onion, garlic and celery to pan along with the white parts of the scallions, sage, parsley and thyme leaves and sauté for 3 to 4 minutes until onion is softened and just starting to turn golden on the edges.
Use a wooden spoon to create an empty spot in the center of the pan—then add in sausage and break up with the wooden spoon into bite-sized pieces. Add oyster sauce and sauté for 3 to 4 minutes or until sausage starts to brown, then combine with onion mixture. Spoon sausage mixture into the bowl with the sourdough along with broth mixture and toss to coat evenly.
Empty the bowl back into the skillet, and on low heat, simmer for 5 to 7 minutes. Top with remaining scallion greens, then brush top with melted butter and bake for 15-20 minutes or until top is deep golden brown and stuffing is set. Finish with flaky sea salt, garnish with parsley and serve.
