Rye Bread Stuffing with Sausage, Apples and Bacon
- SERVINGS: MAKES ABOUT 17 CUPS
While growing up in New Jersey, chefs Eric and Bruce Bromberg fell in love with chewy, full-flavored caraway rye bread. In their stuffing, the combination of caraway, apples and bacon was inspired by their travels in northwestern France. You can subsitute store-bough breakfast sausage for the sausage recipe here.
- 1 1/2 pounds ground pork
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried crumbled sage
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon sugar
- Two 1-pound loaves of caraway rye bread, crusts removed, bread sliced 1/2 inch thick
- 1 pound thickly sliced bacon, cut crosswise into 1/4-inch strips
- 1/2 cup water
- 1 stick (4 ounces) unsalted butter, cut into tablespoons
- 3 medium Granny Smith applespeeled, cored and cut into 1/2-inch chunks
- One 1-pound head of green cabbage, coarsely chopped
- 1 pound cremini mushrooms, quartered
- 1 tablespoon crumbled dried sage
- 2 teaspoons dried thyme
- 6 cups Rich Turkey Stock, chicken stock or canned low-sodium broth
- Salt and freshly ground pepper
- Preheat the oven to 375°. In a bowl, mix all of the ingredients. Pat the sausage meat into 6 patties, about 1/2 inch thick. Arrange the patties on a rimmed baking sheet and bake for 10 minutes, or until cooked through but not browned. Let cool, then break into 1/2-inch pieces.
- Turn the oven down to 325°. Bake the bread on the oven racks for 8 to 10 minutes, or until crisp. Let cool, then cut the bread into 1/2-inch dice. Leave the oven on.
- In a large enameled cast-iron casserole, combine the bacon with the water and cook over moderately low heat until the water has evaporated and the bacon is crisp and golden, about 12 minutes. Using a slotted spoon, transfer the bacon to a plate and pour off all but 4 tablespoons of the fat.
- Melt the butter in the bacon fat. Add the apples, cabbage and mushrooms and cook over high heat, stirring frequently, until lightly browned, about 10 minutes. Transfer to a large bowl, then stir in the sausage, bacon, sage and thyme. Let cool. Add the bread and toss well. Stir in the Rich Turkey Stock, 2 cups at a time, allowing it to be completely absorbed before adding more. Season the stuffing with salt and pepper.
- Butter a 9-by-13-inch baking dish. Reserve 5 cups of the stuffing for the turkey and transfer the rest to the prepared baking dish. Cover the dish with foil and bake for 45 minutes, or until the stuffing is heated through. Uncover and bake for 15 minutes longer, or until the top is crisp and golden.
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