This was a really great stuffing for Thanksgiving. I doubled the recipe and when we tried to bake it all in one pan, it didn't dry out well enough for some to enjoy. But I'm sure if you make it as written, you'll be fine.
Bon Appetit, November 2009
16 servings
1 1/2 lb loaf sourdough bread, crusts removed, bread cut into 1/2 inch cubes (about 13 cups)
2 lbs bulk pork breakfast sausage
2 large onions, chopped (about 4 generous cups)
2 cups chopped celery (about 5 stalks)
4 tbsp (1/2 stick) butter, divided
6 cups 1/2 inch cubes peeled Granny Smith apples (about 28 oz)
3/4 cup golden raisins (about 4 oz)
2 tbsp chopped fresh sage
2 1/2 cups low-salt chicken broth
3 large eggs.
Position rack in center of oven and preheat to 350. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
Saute sausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes, Add onions and celery to drippings in skillet, saute until golden brown, about 12 minutes. Transfer to bowl with bread sausage mixture (do not clean skillet).
Melt 2 tbsp butter in same skillet over medium-high heat. Add apples; saute until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
Melt remaining 2 tbsp butter in same skillet over low heat. Add 2 tbsp sage stir 30 seconds. Add sage butter to bowl with bread-sausage mixture, toss to blend. Season stuffing with salt and fresly ground black pepper. Can be made 1 day ahead. Cover and chill.
Position rack in center of oven and preheat to 350. Generously butter 15x10x2 inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.
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