Prep 45 mins
Cook 45 mins
This dressing is adapted from "The Silver Palate Cookbook. It's rich and is always a big hit. No other bread is needed on the Thanksgiving table. Cook your turkey about 12-15 minutes per lb. at 325 degrees, basting frequently.
- 6 tablespoons butter
- 2 1⁄2 cups onions, finely chopped
- 6 tablespoons butter
- 3 tart apples, peeled, cored and chopped
- 1 lb pork sausage
- 3 cups cornbread, coarsely crumbled
- 3 cups whole wheat bread, coarsely crumbled
- 3 cups sourdough bread or 3 cups French bread, coarsely crumbled
- 1 1⁄2 teaspoons dried thyme
- 1 teaspoon dried sage
- salt, to taste
- black pepper, freshly ground, to taste
- 1⁄2 cup fresh parsley, chopped
- 1 cup pecans, chopped
- 2 eggs, lightly beaten
- chicken stock or turkey broth, to moisten
- Melt 6 tablespoons butter in a large frying pan. Add onions. Cook over medium heat until onions are quite soft and tender, about 15 minutes. Transfer onions and butter to a large mixing bowl. Set aside. Melt another 6 tablespoons butter in the same frying pan. Add apple. Cook over medium heat, until lightly colored but not mushy. Transfer apples and butter to mixing bowl with onions.
- Crumble sausage into frying pan. Cook over medium heat, until lightly browned. With a slotted spoon, transfer sausage to mixing bowl. Reserve fat. Add remaining ingredients, except eggs and stock, to mixing bowl. Mix well. Add eggs. Mix. Add enough stock to bowl to make a moist, but not runny, mixture. Add fat to stuffing if desired. Stuff a 20-lb. turkey. If cooking dressing separately from turkey, pour fat over dressing in casserole. Bake at 325 degrees Fahrenheit for 45 minutes, or until nicely browned and cooked through.
Made this to go with our Christmas Turkey and DH wanted something a little different from our regular bread stuffing. He made this all and then we baked in the oven. It was just what we were looking for. At first he was concerned about the apples in it, but it was just right. Plenty moist with a wonderful blend of flavors. I've taken a photo but will have to return later to post as not yet downloaded.
My mom hosts two Thanksgivings in a row--Dad's family on Thursday, hers on Friday. We made this for Thursday, and decided immediately that we had to have it again on Friday, even though the edges and bottom burnt and the dressing was dry on Thursday. We thought it looked moist enough, so we didn't add broth to it while it baked. We didn't make that mistake on Friday. I think this is a new family holiday favorite, right up there with Mom's Parker House rolls. Thanks, Alan!