Bon Appétit (November 2009) Earlier this fall we traveled to Western Kentucky for a friend's wedding. Clay grew up in Western Kentucky, and the region is known for producing some excellent country ham. When we booked our travel to go to the wedding, we were already thinking that we might bring back a ham. And there was one ham in particular that we were after, from famed and award-winning cured meat producer Broadbent's. Heck, Chef David Chang even serves their ham at Momofuku. So on the Saturday morning before the wedding, we -- along with friends from New York and Seattle who had flown in for the wedding -- loaded up our rental cars and made the drive up the interstate to buy some pork. And buy pork we did! We were like kids in candy store, only with delicious pork products instead of boring ol' candy. We loaded up on peppered bacon, ham steaks, seasoning pieces, slab bacon, ham hocks and country sausage. (Side note, in case you were wondering: The TSA totally will allow you to count a bag of ham as one of your carry-ons.) Which brings us to this Sourdough Stuffing with Sausage, Apples and Golden Raisins.
We have seen heaven. And they sell pork there.
When we were selecting Thanksgiving recipes to try this year, we immediately gravitated toward this stuffing. Sure, the combination of sausage, apples and golden raisins sounded amazing, but we were also excited about using the two pounds of Broadbent's country sausage we had stored in our freezer. We've been blown away but some of the products we bought at Broadbent's. Theirs is perhaps the best bacon we've ever had. And the savory, smoky sausage didn't disappoint. Combined with sourdough breadcrumbs, tart apples and subtly sweet golden raisins, this dish really stands out at the Thanksgiving table. But will this dish be as good without Broadbent's? Yes -- we're sure it will hold its own with any quality country sausage. But the best news? If you want some Broadbent's, you don't have to travel to Western Kentucky. You can actually order online.
More Thanksgiving Suggestions From The Bitten Word >>
Sourdough Stuffing with Sausage, Apples, and Golden Raisins
Bon Appétit (November 2009)
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(This photo: Bon Appétit)
16 servings
Ingredients
• 1 1 1/2-pound loaf sourdough bread, crusts removed, bread cut into 1/2-inch cubes (about 13 cups)
• 2 pounds bulk pork breakfast sausage
• 2 large onions, chopped (about 4 generous cups)
• 2 cups chopped celery (about 5 stalks)
• 4 tablespoons (1/2 stick) butter, divided
• 6 cups 1/2-inch cubes peeled Granny Smith apples (about 28 ounces)
• 3/4 cup golden raisins (about 4 ounces)
• 2 tablespoons chopped fresh sage
• 2 1/2 cups low-salt chicken broth
• 3 large eggs
Preparation
• Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
• Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sauté until golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
• Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
• Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Position rack in center of oven and preheat to 350°F. Generously butter 15x10x2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.
