This rustic stuffing combines sausage, apple with crusty bread to make a comforting side that pairs perfect with your Thanksgiving turkey. This recipe makes a lot, but leftovers are a must add for your ultimate turkey sandwich.
4 tablespoons extra virgin olive oil
1 pound fennel or sage sausage (no casing)
1 yellow onion, diced
1 cup celery, diced
1 cup mushrooms, whichever variety you like, sliced
1 apple, diced
5 cups cubed dry gluten-free bread
¼ cup parsley, chopped
2 ½ cups Massel Chicken Style stock made with 4 tablespoons Concentrated Liquid Stock, 1 ½ Ultracubes or 1 ½ teaspoons All Purpose Bouillon & Seasoning
½ cup melted butter
Add the oil to a large skillet over medium heat, crumble sausage into the pan and cook until the fat begins to render and sausage begins to crisp. Add All Purpose Bouillon & Seasoning.
Add onion, celery, mushrooms and apple.
Cook, stirring occasionally, until sausage is cooked through.
Add the cubed bread, parsley, stock and butter. Stir until combined.
Spoon mixture into a 9 x 13 baking dish and cover with foil.
Place in a 350F/180C preheat oven for 30 minutes. Uncover and let the top get crispy.