In the deepest dead of winter, when things get really, really cold outside, you’ll want to fortify yourself with something substantial and satisfying. This is that dish. I like to bring this to the table along with a roasted chicken, a nice salad with lots of fresh veggies and a warm loaf of freshly baked sourdough bread and plenty of creamy butter. From our table to yours . . .
1 ½ lb Sourdough Bread with crust, cubed
1 lb Sweet Italian sausage, casing removed
1 lb Hot Italian sausage, casing removed
5 cups Chopped onion
2 cups Chopped celery
¾ cup Butter (unsalted)
2 ½ lb Granny Smith apples, peeled and cubed
2 lb Parsnips, peeled and cubed
¾ cup Fresh sage leaves
1 cup Raisins
1 cup Chopped walnuts
Salt and Pepper
½ cup Chicken broth
- Preheat oven to 325 F. Bake bread cubes on 2 cookie sheets until lightly toasted, about 15 minutes. Remove to large bowl. Lightly grease large casserole dish.
- Sauté sausage in large skillet over medium-high heat for about 10 minutes. Break apart into pieces with wooden spoon as sausage browns and cooks. Remove with slotted spoon and add to toasted bread cubes.
- Combine onion, celery and bell pepper in same skillet and sauté for 8 minutes. Add to bread and sausage stuffing. Melt ¼ cup of butter in skillet over medium heat and add apples. Sauté until tender, about 8 minutes. Add to stuffing mixture. Melt ¼ cup of butter in same skillet and sauté parsnips until golden, about 10 minutes – turn the parsnips only once, with tongs or spatula. Do not over-cook or mush parsnips as they cook. Add them to stuffing. Melt ¼ cup of butter in same skillet and add sage. Sauté until dark green, about 2 minutes. Season with salt and pepper, add raisins and walnuts, and lightly fold stuffing together.
- Fold mixture into casserole dish, drizzle with chicken broth and bake (covered) for 1 hour.
- Uncover and bake until beginning to brown, about 10 minutes.
Prep time: 15 minutes
Cooking time: 100 minutes