What’s a holiday meal without some good old fashioned Sausage Dressing? This recipe is great by itself or stuffed inside your holiday White Oak Pastures’ Pastured Turkey. The Pecans and the Apple mix well with the Pork Sausage for a delicious play on the old standard.
- 1 lb White Oak Pastures Pork Sausage (casing removed)
- 3 TBL Butter
- 1 small onion, diced
- 1 large celery stalk, diced
- 1 Granny Smith Apple, cored and diced
- 1/2 cup pecans, rough chop
- 1 loaf "Day Old" Bread cut into 1" cubes
- 1/2 cups White Oak Pastures Poultry Bone Broth
- 1/4 cup heavy cream
- 1 tsp fresh sage, finely chopped
- 1 tsp fresh thyme, finely chopped
- Kosher Salt & Black Pepper to taste
Preheat oven to 350F
Cook the pork sausage in a large sautee pan over medium high heat, stirring frequently in order to break the sausage into smaller pieces. Once cooked through remove from pan, set to the side and drain grease if there is an excess.
Melt Butter in pan and sautee the onion and celery, making sure to scrape up all the brown bits in the pan. Cook until the onions are fragrant and translucent.
Add the apples and pecans, continue cooking for about 3 minutes.
Add the bread and sausage back to the pan. Toss carefully then add the poultry broth, heavy cream and herbs. Season with salt and pepper
Transfer the dressing to a large casserole dish and cover with foil. Bake for 40 minutes at 350F. Remove the foil and brown the stuffing under the broiler for 2-5 minutes or until golden brown. (You could also try cooking this in the turkey as it roasts).