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The chef's Thanksgiving favorite recipe uses mild fresh Italian sausage, diced onion, diced celery, garlic, apples, chestnuts, fresh goat cheese, and a beaten egg before it's baked or stuffed ...
Stir the apples, stuffing, croutons, sage and egg in a large bowl. Add the sausage mixture and mix lightly. Spray a 3-quart shallow baking dish with the cooking spray. Spoon the stuffing mixture into the baking dish. Cover the baking dish. Bake at 350°F. for 45 minutes or until the stuffing mixture is hot.
2. In a large skillet, melt the butter. Add the onion, celery and sausage and cook over moderate heat, breaking up the sausage with the back of a spoon, until the sausage is cooked through, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape the sausage into the bowl with the bread. 3.
The crispy-pillowy Italian dumplings will then absorb all the flavor you layer into your stuffing, like fennel-y Italian sausage, fresh sage and thyme, plus the trinity of yellow onion, carrots ...
Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the apples and cook for 5 minutes or until browned, stirring occasionally. Remove the apples from the skillet. Heat 2 ...
Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.
Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture. Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through.
In a large skillet, cook the sausage over medium-high heat until brown and crumbly, 5 to 7 minutes. Remove the sausage to the bowl with the bread cubes. Do not wipe out the skillet.