Williams-Sonoma Italian sausage and apple stuffing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams-Sonoma Italian sausage and apple stuffing

Thanksgiving Side

Williams-Sonoma Italian sausage and apple stuffing

Soy-Free, <600 Calories

2 Servings, 230 Calories/Serving

50–60 Minutes

You can’t get more classic than this comforting Thanksgiving combination of pork sausage, apples, and fresh herbs. While this is technically a “dressing,” not a stuffing, since it’s baked on its own, not inside a bird, feel free to use some or all of it to stuff your turkey. On its own, it can be piled into a 9-by-5-inch loaf pan, or spread out in a shallow 9-by-13-inch baking dish, depending on how much crust you prefer.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 ciabatta rolls
  • ½ pound loose mild Italian pork sausage
  • 2 yellow onions
  • 2 to 3 celery ribs
  • ¾ pound Granny Smith apples
  • Fresh sage
  • Fresh thyme
  • Fresh flat-leaf parsley
  • 3 pasture-raised organic eggs
  • ¼ teaspoon ground nutmeg
  • 1 cup vegetable stock

Nutrition per serving

Calories 230, Total Fat 10g (13% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 500mg (22% DV), Total Carb. 3g (1% DV), Protein 9g
Contains: Eggs, Wheat

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Toast the ciabatta

Heat the oven to 375ºF.
  • Cut the ciabatta rolls, including crust, into ½- to 1-inch cubes.
Spread the ciabatta cubes on a sheet pan and bake in the oven until dry and crisp, 10 to 12 minutes. While the oven heats and the ciabatta bakes, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Drain the sausage on a paper-towel-lined plate.
  • Peel and coarsely chop the onions.
  • Cut the celery into ½-inch pieces.
  • Cut the apples into quarters, remove the core, then cut the fruit into ¼-to-½-inch cubes.
  • Strip the sage leaves from the stems; finely chop the leaves.
  • Strip the thyme leaves from the stems.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.

3

Cook the stuffing ingredients

In a large pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausage and cook, stirring to break up any lumps, until browned and cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
Add 1 to 2 tablespoons oil to the pan, if needed, and warm over medium-high heat until hot but not smoking. Add the onions, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until just softened and lightly browned, 2 to 3 minutes. Add the celery and apple, season with salt and pepper, and cook until softened and lightly browned, 3 to 5 minutes. Stir in the sage, thyme, and nutmeg, season with salt and pepper, and cook until fragrant, about 1 minute.
Scrape the mixture into the bowl with the sausage. Add the toasted ciabatta and parsley, then stir to combine.

4

Bake the stuffing

  • Crack the eggs into a medium bowl; lightly beat until blended.
  • Lightly oil the baking dish.
To the bowl with the eggs, add the vegetable stock and ½ cup water; season with salt and pepper, then whisk until blended. Pour the egg mixture over the ciabatta mixture and gently stir to coat (the stuffing should be moist like a bread salad, not wet like a batter). Scrape the mixture into the prepared baking dish. Bake until the stuffing is lightly browned and crisp on top and the egg mixture is cooked through, 35 to 40 minutes.

Serve

Serve the stuffing hot or warm, straight from the baking dish or spooned onto individual plates.
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