Hear us out. We know your mom’s stuffing is good. We know everyone wants it like she’s always made it. But we’re so crazy in love with this new stuffing recipe–tangy with locally-baked rustic rye bread, sweet with Texas apples, and deeply savory with Richardson Farms pork sausage–that we hold it up to you, like Lloyd Dobler’s boom box, hoping you’ll take a chance on something different. And before you even say anything . . . we promise not to tell your mom.
Active time: 30 min • Total time: 90 min
4
Large ovenproof skillet
Ingredients
- ½ loaf rye bread (about 250 g), crusts trimmed and cut into cubes
- ½ lb pork sausage
- 1 Tbsp unsalted butter
- 1 large leek or 1 bunch green shallots, sliced
- 2 ribs celery (plus leaves), sliced — or 2 cups peeled, cubed kohlrabi
- 2 apples, cubed
- 2 large eggs
- 2 cups chicken or turkey broth
- ¼ cup chopped parsley
- Salt and freshly ground black pepper, to taste
Sourcing Tips:
- Bread: Easy Tiger’s rustic rye or walnut batard will both work beautifully for the bread.
- Apples: Choose a firm, aromatic variety that won’t collapse in the heat — Evercrisp apples from Top of Texas Orchard are ideal since they hold their shape while cooking, adding texture instead of turning to mush.
Instructions
- Get Set (5 min)
- Preheat oven to 350°F.
- Place cubed rye bread in a large mixing bowl and set aside.
- Brown the Sausage (10 min)
- Sauté the Aromatics (10 min)
- Mix in Seasoned Custard & Parsley (5 min)
- In a separate bowl, whisk together eggs and broth to make the custard.
- Season the custard generously with salt and pepper (~¾ to 1 tsp salt depending on the seasoning level of your sausage)
- Pour custard over the bread mixture, add parsley, and toss until evenly moistened.
- Bake Until Golden (45–60 min)
Heat an ovenproof skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Use a slotted spoon to transfer sausage to the bowl with bread cubes, leaving the drippings in the pan.
Add butter to the same skillet. Once melted, add leeks (or shallots) and celery (or kohlrabi), cooking until softened and just starting to take on color. Add apples and cook a few more minutes until everything is golden and fragrant. Transfer this mixture to the bowl with bread and sausage. Toss gently to combine.
Chef Tip: The custard (egg + broth) is what soaks into the bread and binds everything. If you only sprinkle salt and pepper over the bread mixture, the top and edges might season well, but the interior bites — the custardy ones — can end up bland. Whisking seasoning into the liquid ensures every cube of bread absorbs balanced flavor.
Spread the mixture evenly in the skillet (or transfer to a baking dish). Bake uncovered until the stuffing is set and the top is golden brown, about 45 minutes to 1 hour.
Serving & Storage Suggestions
- Ideal Temp: Hot, straight from the oven.
- Prep Ahead Optionality: Assemble up to one day ahead; cover and refrigerate, then bake just before serving.
- Best By: Refrigerate leftovers in an airtight container for up to 3 days.
- Surplus Ingredients: Leftover rye bread makes great croutons; extra sausage can go into breakfast tacos the next morning.
- Complementary Menu Ideas: Roasted turkey, mustard-glazed carrots, or Brussels sprouts with brown butter and pecans.
Original Source: https://recipes.farmhousedelivery.com/rye-stuffing-pork-sausage-apples/
Did you make this?
Tag @centraltexasthanksgiving and @farmhousedelivery on Instagram!