Slow Cook: Sausage, Apple, and Pecan Stuffing

November 21, 2019
- Pork,

 

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Serves 4-6

Actual Cook Time: 3 hours and 35 minutes

Active Time: 20 minutes

Stuffing is one of those holiday sides where opinion and regionality makes a huge difference. Here in the office we had calls for egg-based stuffing, oyster stuffing, cornbread stuffing, the list goes on and on. We learned that everyone had their own favorite stuffing and preparation methods but when it came down to it we all agreed we wanted a stuffing we didn’t have to spend an hour prepping. This Suvie stuffing gets its savory flavor from Italian sausage, a slight tang from green apple and a crunch from chopped pecans. It’s meant to be served with gravy, mashed potatoes or creamed spinach as its texture will balance out the smooth creaminess of many dishes on the Thanksgiving table. This recipe can be cooked at the same time as the Wild Rice Pilaf, the Creamed Spinach and Kale, or Pumpkin Swirl Cheesecake.

Ingredients

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  • 4 tbsp unsalted butter, melted
  • 1 cup chopped onion
  • 12 oz. sweet Italian sausage, casing removed
  • 1 green apple, cut into ¼” slices but not peeled
  • 2 cups cornbread, cut into ½” pieces
  • 2 cups sourdough bread, cut into ½” pieces
  • 1 tsp dried thyme
  • ½ tsp chopped fresh sage
  • 2 tsp kosher salt
  • 1 tsp freshly ground pepper
  • ½ cup pecan halves
  • ⅓ cup Italian parsley, roughly chopped

Instructions

Mix together butter, onion, and sausage in a Suvie pan.

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Broil for 10 minutes stirring halfway through the broil.

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Meanwhile, in a large bowl, add apple slices, cornbread, sourdough pieces, thyme, sage, salt, and pepper.

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After the broil add the sausage-onion mix to the large bowl and stir to combine.

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Add back to Suvie pan and load into upper zone of Suvie.

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Fill reservoir, enter My Cook > Slow Cook & Starch settings and cook now or schedule.

My Cook > Slow Cook & Starch Settings

Low, 2 hours

Starch: 0 minutes

After the cook, remove pan from Suvie.

Optional: toast pecans under broiler for 4-5 minutes, keeping an eye on them so they don’t burn

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Add pecans and parsley to stuffing and toss in a large bowl. Serve warm!

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Stephanie Winter