This sausage and apple stuffing, a signature creation from Executive Chef Andrew Loft of Tiara Restaurant, is the quintessential taste of autumn. It brings together the savory richness of sausage with the crisp, sweet notes of apple, creating a dish that’s both comforting and celebratory. Chef Loft’s expert combination of flavors and textures makes this a standout addition to any fall menu, from a festive holiday gathering to a cozy Sunday dinner.
Sausage and Apple Turkey Stuffing
Yields 4 Liters – Enough to stuff a large turkey and have some baked on the side
Ingredients:
1 large Loaf of thick sliced white bread, cut into cubes
50 ml Extra virgin olive oil for toasting the bread
1 large Spanish onion, medium dice
3 large Stalks of celery, washed and cut medium dice
1½ lb Hot Italian sausage meat
4 Granny smith apples, peeled and cut medium dice
2 L Chicken stock
1 bunch Fresh sage, chiffonade
1 bunch Fresh savoury (Or 2 tbsp dried)
½ lb Butter for sautéing
Salt and pepper
Method:
- Toss Bread with extra virgin olive oil, some salt and pepper. Then bake at 300°F until crispy and golden, set aside.
- Sauté over high heat the apples in some butter until caramelized. There’s no need to cook through, just to develop some colour. Set aside in a large steel bowl.
- In the same pan, sauté the onions and celery over high heat until the onions are caramelized and the celery retains some texture. Transfer to the bowl with the apples.
- In same pan, add sausage meat and break up. Fry until cooked through and the meat has some brown colour. Add to the bowl.
- Add bread to the bowl and mix all ingredients together. Add Herbs.
- Deglaze the pan with chicken stock and add to mixture.
- Bring the chicken stock to boil and drizzle 1/3 into the bowl. Mix again and cover tightly with cello wrap.
- Allow to steam. After 5 minutes, add another 1/3 of stock to the mix. Re-cover and let steam.
- Taste for seasoning and texture. Sometimes the mixture needs more liquid, sometimes it doesn’t. Add salt and pepper to taste, and more herbs if desired.
- Allow to cool before stuffing the bird and cook as per your turkey’s recipe.
- Any leftovers can be put into a casserole and cook along with the turkey, about 45 minutes un-covered to caramelize the top and develop a crust.
Tips:
- The steaming process is to re-moisten the bread and bring flavours together. It is up to you how crunchy/soft you like the texture.
- Feel free to add/subtract stock or butter as you prefer.
- Everybody has their own idea of what a perfect stuffing is so feel free to adjust to your preference.
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