• Home
  • Italian Sausage, Rye Bread, Fruit and Nut Stuffing

Italian Sausage, Rye Bread, Fruit and Nut Stuffing

Italian Sausage, Rye Bread, Fruit and Nut Stuffing

Italian Sausage, Rye Bread, Fruit and Nut Stuffing

One of our Fall favorites thats elegant, yet rustic
No matter which side of the stuffing versus dressing debate you’re on, this recipe will quickly become your favorite. Created by Murray’s own, Courtney Perry, this dressing recipe hits all the right Autumnal notes and is a perfect balance between different textures and flavors. As a base, the Bien Cuit Sunflower Rye bread is elegant yet rustic, lightly aromatic and deeply flavorful. It pairs nicely with sweet and herbaceous flavors of the classic Italian Sausage and a symphony of traditional herbs that include sage, thyme and rosemary. The softer texture of bread and sausage is contrasted by a satisfying crunch of candied walnuts and apples that add a touch of sweetness to the recipe. Baked as a stand-alone dish, this stuffing will fill your kitchen with warmth and Fall aromas.
Italian Sausage, Rye Bread, Fruit and Nut Stuffing
One of our Fall favorites thats elegant, yet rustic
  • Prep Time : 30 min.
  • Cook Time : 35 min.
  • Total Time : 55 min.
  • Serves 4-6

Ingredients

Directions

  1. Preheat oven to 350 degrees F. If you are not using day old bread, spread the Bien Cuit Sunflower Rye cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the crumbled sausage and onions over medium heat, until evenly browned. Add the celery, sage, rosemary, thyme, salt and pepper; cook, stirring, for a 2 to 4 minutes in order to blend the flavors.
  3. Pour sausage and herb mixture over the bread cubes in the large bowl. Mix in chopped apple pieces, sundried cranberries, chopped candied walnuts, and 2 tablespoons chopped parsley until incorporated.
  4. Transfer to a baking dish and drizzle with 1 cup turkey stock and melted butter, mixing lightly.
  5. Bake for 35-45 minutes, mixing periodically and adding in 1/2 cup of turkey stock at a time, to ensure the stuffing does not dry.
  6. Before serving, top with remaining chopped parsley.

Tips

  1. Soak dried cranberries in 1 cup turkey stock the night before making your stuffing to rehydrate and add extra flavor!
  2. Want to make this in advance? Follow steps 1-3, placing the stuffing mixture in a covered baking dish. Refrigerate overnight. When you are ready to bake, simply start at step 4!

Showing 1-8 of 8