2 ½cupsturkey brothsubstitute veggie or chicken broth
INSTRUCTIONS
Dice the bread into bite-sized cubes. [note 1]
Spread the bread onto a baking sheet in one single layer. Bake until they are crispy.
Preheat oven to 375℉
Brown the sausage in a large heavy-bottomed pan.
Drain off most of the oil in the pan. Leave a small amount of oil and all of the brown bits for sautéing the mirepoix.
Add the mirepoix (diced celery, onions, and carrots), sauté until tender and fragrant.
Add a small amount of broth to the pan and use it to deglaze the pan. Using a spatula scrape the brown bits off the pan and mix them in.
Add the bread cubes to the pan and toss will to combime.
Add the diced apples and the minced sage. Toss well to combine.
Add the remaining broth. Add enough broth to ensure that mixture is moist. You may not need to use the entire amount of broth. Moisture can be adjusted to your preference.
Add salt and pepper to taste.
Cover with foil and bake for about 25 minutes.
Remove the foil and bake for another 5-10 minutes, until the top is nice and golden brown.
Let the stuffing rest for 15 minutes before serving.
RECIPE TIPS
Use a loaf of bread that's been torn or cut into bite-sized pieces and then toasted in a low-temperature oven OR use prepackaged bread cubes.
Gluten-Free: If you are gluten intolerant, you can still have all the flavors of stuffing. Make the recipe with wild rice instead. Follow the directions for browning the sausage and mirepoix then add the desired amount of rice to this mixture, add your apples and then add the recommended amount of liquid (water or broth) to match the amount of rice that you used. Vegan Adaptable: Omit the sausage. You can double the amounts used for carrots, celery and onions. Then use a vegetable broth for your liquid.