Andy’s Sausage, Apple and Rye Bread Stuffing

By Andy Feldman

Serves: 8

Ingredients:

• 12 light rye bread slices (about 1 pound)
• 1 pound sweet Italian sausage (out of casing like chopped meat)
• 2 onions
• 2 celery ribs
• 1 clove garlic, minced
• 1 stick (1/2 cup) unsalted butter
• 2 Granny Smith applies
• 1 cup packed fresh flat-leafed parsley leaves
• 2 cups of chicken broth

Directions:

Preheat oven to 375 degrees and butter a 2–4-quart shallow baking dish. Cut bread into ½ inch cubes. In two shallow baking pans, arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10-15 minutes.

Chop onions and celery and mince garlic. In a large heavy skillet, brown the sausage over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain. To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery and garlic over moderately low heat, stirring, until celery is crisp-tender.

Finely chop apples. Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened. Mince parsley. In a large bowl toss together bread, sausage, vegetable mixture, parsley, broth and salt and pepper to taste and transfer to baking dish.

Dot stuffing with remaining 2 tablespoons of butter and bake, uncovered, in the middle of the oven until golden, about 30 minutes.  (Stuffing may be baked while making gravy for the turkey).