Pumpernickel, Apple, and Sausage Stuffing

Ingredients

• 4 cups stale pumpernickel bread, cubed (see recipe notes)
• 1 pound mild or spicy Italian sausage
• 1/2 large yellow onion, diced
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 Tablespoons fresh sage, chopped
• 2 granny smith apples, diced with seeds and stems removed
• 4 Tablespoons unsalted butter, melted
• 2 cups vegetable, chicken, or turkey stock
• fresh sage and fresh chopped parsley (optional), for garnish

Instructions

1. 1

   --- COOK THE SAUSAGE, ONION, AND GARLIC (15 MIN): ---

2. 2

   Cook sausage in a large skillet over medium-high heat, stirring frequently to break up any large pieces.

3. 3

   Remove sausage to a very large bowl (you'll use this to mix the stuffing later!) and set aside. Leave any residual fat in the skillet and return skillet to stove over medium-high heat.

4. 4

   Add onion and garlic to skillet. Cook, stirring frequently, for 2-3 minutes or until onion is translucent.

5. 5

   Add salt, pepper, and chopped sage to skillet and stir to combine.

6. 6

   Return cooked sausage to skillet and stir to combine.

7. 7

   Turn off the heat and set aside. (If you're making this part of the recipe ahead, let cool completely and store in an airtight container in the fridge for 4-5 days. If you're making the stuffing immediately, proceed to the next section).

8. 8

   --- ASSEMBLE THE STUFFING (5 MIN): ---

9. 9

   Heat oven to 350 degrees F.

10. 10

    Place sausage, onion, and garlic mixture in a very large mixing bowl.

11. 11

    Add stale pumpernickel bread, diced apples, and melted butter to bowl and stir to combine.

12. 12

    Add stock to stuffing mixture 1/2 cup at a time, stirring well between each addition. Stuffing should be moist but not mushy - if it's soaked up enough liquid after 1 and 1/2 cups of stock you may not need the whole 2 cups.

13. 13

    --- BAKE THE STUFFING (45 MIN): ---

14. 14

    Transfer stuffing to a deep, oven-safe baking dish (we use an 8x10).

15. 15

    Bake stuffing at 350 degrees F for 45-60 minutes until top is slightly dry and crispy. Top with fresh herbs (optional) and serve immediately.