Stuffing is one of those holiday sides where opinion and regionality make a huge difference. This stuffing gets its savory flavor from Italian sausage, a slight tang from green apple, and 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.
Sausage, Apple, and Pecan Stuffing
Ingredients
- 4 tbsp unsalted butter
- 1 cup chopped onion
- 12 oz sweet Italian sausage, casings removed
- 1 green apple, cut into ¼” slices
- 2 cups cornbread, cut into ½” pieces
- 2 cups sourdough bread, cut into ½” pieces
- 1 tsp dried thyme
- ½ tsp chopped fresh sage
- ½ cup toasted pecan halves
- ⅓ cup Italian parsley, roughly chopped
Directions
1) Melt butter in a large skillet over medium heat. Add the onion and 1/4 tsp salt. Saute until softened, about 5 minutes. Add the sausage, breaking up with a spoon. Cook until no longer pink, about 5 minutes more.
2) In a large bowl, stir together apple slices, cornbread, sourdough, thyme, sage, 2 tsp kosher salt, 1 tsp ground black pepper, and sausage mixture.
3) Transfer mixture to a Suvie pan.
4) Place pan in the bottom zone of Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 2 hours
5) After the cook, remove pan from Suvie. Sprinkle pecans and parsley on top of stuffing and toss in a large bowl.
