Why recepie famous for?
till the BEST stuffing recipe I’ve had in my life, adapted from this brilliant recipe by Hapa Nom. It’s got it all – golden, buttery crunchy top, soft and moist inside, big bold pops of salty sausage melded with juicy little bits of tart apple, a hint of crunch from pecans and subtle perfume from sage and thyme. The ultimate combo of flavour and textures
Ingredients
8 heaped cups plain white bread , crust on, cut into 2.5cm / 1 “ cubes (~600g/1.2lb) (Note 1)500g/ 1 lb pork sausages , good quality (Note 2)
50g/ 3 tbsp butter , unsalted
1/2 onion , finely diced
1 granny smith apple , skin left on, diced into 0.5 cm / 1/5” cubes
1 large celery stalk , sliced 3mm / 1/8” thick
1/3 cup pecans , roughly chopped (Note 3)
1 cup (250 ml) chicken stock/broth , low sodium
1/3 cup (85 ml) cream , heavy / thickened (low fat also ok)
1 tbsp fresh sage , finely chopped
1 tsp fresh thyme leaves
1/4 tsp each salt and pepper
GARNISHES (OPTIONAL)
30g / 2 tbsp butter , melted (extra for brushing)
Thyme leaves, small sage leaves, chopped parsley , optional garnish
Instructions
Preheat oven to 160°C/320°F.Spread bread out on tray (squished is fine). Bake for 8 minutes until lightly toasted – pale gold ok, should be soft on inside but crispy on outside. Transfer into large bowl.
Meanwhile, place about 1 tsp butter in a large skillet over high heat. Once melted, add sausage and cook, breaking it up as you go.
Once cooked with a few golden bits, pour over bread (yes, including all the fat!).
Return skillet to stove, turn down to medium. Add remaining butter. Once melted, add onion, cook 2 minutes.
Add celery and apple, cook for 3 minutes.
Add pecans, chicken stock, creamy, sage, thyme, salt and pepper. Stir.
Bring to simmer, then cook for 2 minutes, then pour it into the bowl. Mix well, ensuring all the bread is evenly coated. Get in there with your hands if needed!
Taste and add more salt if needed (depends on saltiness of sausage).
Transfer into a 2 litre / 2 quarts baking dish. Cover with foil, bake 40 minutes.
Remove foil, brush with Extra melted butter if desired. Then broil/grill on high for 2 to 4 minutes until the top is nicely browned (watch it carefully - but be brave! Colour = flavour!).
Serve warm, sprinkled with parsley, fresh thyme or some small fresh sage leaves if desired!
Recipe Notes:
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