Equipment
Ingredients
Main
- 450 g pork sausage meat
- 14 g unsalted butter
- 100 g onion, finely chopped
- 1 celery, finely chopped
- 1 garlic, minced
- 3 apple, peeled, cored, and diced
- 110 g breadcrumbs, homemade-type
- 120 ml whole milk
- 1 g fresh thyme
- 1 fresh sage leaf, chopped
- 1 egg, lightly beaten
- fine sea salt, to taste
- black pepper, freshly ground, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 459 kcal
- Protein
- 15 g
- Carbohydrates
- 29 g
- Fat
- 32 g
- Fiber
- 3 g
- Sugar
- 11 g
- Sodium
- 988 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 91 mg
- Potassium
- 346 mg
- Calcium
- 85 mg
- Iron
- 2.1 mg
- Magnesium
- 28 mg
- Phosphorus
- 161 mg
- Zinc
- 1.9 mg
- Vitamin A
- 43 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.9 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.49 mg
- Riboflavin
- 0.29 mg
- Niacin
- 3.9 mg
- Folate
- 34 mcg
- Water
- 145 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Cook the pork sausage meat in a skillet over medium-high heat until thoroughly browned and no pink remains. Drain the rendered fat and set the sausage aside.
Melt the butter in the same skillet over medium heat (approx 175°C/350°F). Add the onion, celery, and garlic, then sauté for 3 to 5 minutes until the vegetables soften.
Stir the diced apples into the skillet and cook for another 3 minutes until they begin to soften slightly.
Place the breadcrumbs in a large mixing bowl and pour the milk over them. Stir until the breadcrumbs are completely moistened.
Add the cooked sausage, sautéed apple mixture, thyme, sage, beaten egg, salt, and pepper to the bowl. Mix all ingredients until well combined.
Chef's Notes
- For the best texture, use day-old or slightly stale bread for your breadcrumbs. Fresh bread can make the stuffing too gummy.
- Don't overmix the stuffing once the egg is added, as this can lead to a dense, heavy texture. Mix just until everything is incorporated.
- Taste and adjust seasoning before baking. Since the sausage can be salty, it's important to season carefully.
- If you prefer a crispier topping, you can bake the stuffing in an uncovered dish. For a moister stuffing, cover it with foil during most of the baking time, removing it for the last 10-15 minutes to crisp up.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
Troubleshooting
Stuffing is excessively soggy
Cause: Too much milk or apples released high moisture content
Fix: Add a small amount of extra breadcrumbs to absorb moisture
Prevention: Measure milk accurately and ensure apples are only cooked until just tender
Cultural Context
Stuffing, or dressing as it's known in some regions, is a traditional accompaniment to holiday meals, particularly Thanksgiving and Christmas, in the United States and the United Kingdom. Its origins trace back to medieval times when bread was a staple and was often used to absorb the juices from roasted meats. This British-inspired version incorporates savory sausage and the tart sweetness of apples, a classic pairing that adds depth and texture.
