Thanksgiving Stuffing

Instructions

1. 1

   Preheat oven to 350°F. Lightly grease a 2-quart baking dish.

2. 2

   Spread the bread cubes onto a baking sheet. Bake for 8 minutes, until lightly toasted and pale golden. The bread should be crisp on the outside but still slightly soft inside. Transfer to a large mixing bowl.

3. 3

   In a large skillet over medium-high heat, melt 1 teaspoon of butter. Add the sausage and cook, breaking it into crumbles, until browned and cooked through. Transfer the sausage and all of the rendered drippings to the bowl with the bread.

4. 4

   Return the skillet to the stove and reduce heat to medium. Add the remaining butter. Once melted, add the onion and cook for 2 minutes. Stir in the celery and apple and cook for 3 minutes, until slightly softened.

5. 5

   Add the pecans, chicken stock, cream, sage, thyme, salt, and pepper to the skillet. Stir and bring to a gentle simmer. Cook for 2 minutes, then pour the mixture over the bread and sausage.

6. 6

   Toss everything together until the bread is evenly moistened. Use your hands if needed to ensure all the bread absorbs the liquid. Taste and adjust seasoning if necessary.

7. 7

   Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 40 minutes.

8. 8

   Remove the foil. Brush the top with a little extra melted butter if desired. Broil for 2–4 minutes, until the top is golden brown and crisp.

9. 9

   Garnish with fresh parsley, thyme, or sage leaves and serve warm.