Sausage and Apple Stuffing (Fennel)

This Apple and Sausage Stuffing recipe is filled with traditional flavours everyone at the Thanksgiving table will love. The savoury sausage, celery and onion pair perfectly with the fresh sage and the sweetness of the apples. Best of all, this side dish can be made ahead of time.

1 (1 lb) loaf crusty bread, sourdough or country loaf, cut into ¾" cubes
2 Tbsp. extra-virgin olive oil
1 lb Italian sausage
1 cup yellow onion, diced
1 cup celery, sliced into ¼" slices
½ fennel bulb, sliced into ¼" slices
1 cup Granny Smith apples, cored and sliced into quarter rounds
1 bay leaf
2 cloves garlic, minced
2 Tbsp. fresh sage, chopped
2 tsp. sea salt
½ tsp. black pepper, freshly ground
1 cup whole milk (227 g)
1 cup chicken broth (227 g)
4 Tbsp. unsalted butter, melted and cooled to room temperature (57 g)
1 Tbsp. Dijon mustard
3 large eggs, lighten beaten
sea salt
black pepper, freshly ground

Garnish:
fresh sage leaves

Preheat the oven to 300°F (150°C/130°C fan, Gas Mark 2). Place bread cubes in a single layer on a large sheet pan. Toast in the oven for 25 minutes, tossing halfway through, until toasted but not hard. Set aside to cool.

Increase the oven temperature to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9x13" glass baking dish, or spray with cooking spray. Set aside.

Heat oil in a large, heavy skillet over medium heat. Add sausage and sauté, until browned and cooked through, breaking up into pieces, about 8 minutes. Use a slotted spoon to remove the sausage to a large bowl.

In the same pan with remaining grease from sausage, add the onion, celery, fennel, apple and bay leaf to the skillet and sauté until the vegetables are soft, about 5 minutes. Add the garlic, sage, salt, and pepper. Cook until fragrant, about 1 minute. Discard the bay leaf. Remove from heat. Remove vegetable mixture to the bowl with sausage.

Add the bread to the sausage and vegetables, and mix to combine.

In a large measuring glass or medium bowl, whisk together the milk, chicken broth, cooled melted butter, Dijon mustard, and lightly beaten eggs. Pour wet ingredients over the sausage and vegetable mixture and mix together until well combined. Transfer to the prepared baking dish. Lightly season with salt and pepper to preference.

Bake uncovered for about 50 minutes, or until cooked through and browned on top.

Garnish with fresh sage leaves. Serve warm.

Cook's Notes:

• Substitute fresh fennel with 1 tsp. of fennel seed if fresh fennel is hard to find (or eliminate entirely if desired).
• Substitute fresh sage with 2 tsp. dried sage.