Hear us out. We know your mom’s stuffing is good. We know everyone wants it like she’s always made it. But we’re so crazy in love with this new stuffing recipe–tangy with locally-baked rustic rye bread, sweet with Texas apples, and deeply savory with Richardson Farms pork sausage–that we hold it up to you, like Lloyd Dobler’s boom box, hoping you’ll take a chance on something different. And before you even say anything . . . we promise not to tell your mom.
Rye Stuffing with Pork Sausage & Apples
serves 4 (you can easily double, triple, quadruple the recipe as needed)
1/2 loaf of rye bread (we used Easy Tiger–the walnut batard would be great as well), crusts cut off and cubed
1/2 pound breakfast sausage
1 T butter
1 large leek or 1 bunch green shallots, sliced
2 ribs celery (plus leaves), sliced or 2 cups peeled and cubed kohlrabi
2 apples, cubed
2 c chicken or turkey broth
salt and pepper to taste
1/4 c chopped parsley
Preheat oven to 350. Place bread cubes in a mixing bowl and set aside. In a large ovenproof skillet, brown sausage until cooked through and remove with a slotted spoon to the bowl with the bread cubes. Melt the butter with the pan drippings in the skillet and add leeks or shallots and celery. Saute until they begin to take on a little color. Add the apples and continue to saute until everything is golden and tender. Add to bowl with bread and sausage and toss to combine. In a medium mixing bowl, whisk broth with eggs and season generously with salt and pepper. Pour broth and eggs over bread mixture, add parsley leaves, and mix thoroughly. Bake until stuffing is set and the top is golden brown, about 45 minutes to one hour.