Challah Stuffing with Sausage and Apple Compote

SERVINGS

14

PREP TIME

30 min

TOTAL TIME

1 hr 15 min

GLUTEN FREE

NO



Warm apple compote tops classic sausage stuffing in this sophisticated take on a Thanksgiving favorite. 


 Enjoy these main ingredient substitutions:

ingredients

For the Stuffing:

1 1/2 pounds challah bread
1 (12 oz) package Jones Dairy Farm All Natural Pork Sausage Roll
4 tablespoons fresh sage, divided
1/2 teaspoon salt
1 1/2 teaspoons pepper, divided
1 cup leeks, thinly sliced
1/2 cup butter
3 cups of chicken or turkey stock
2 teaspoons dried parsley

For the Compote:

2 large apples, diced
1/4 cup butter
1/3 cup pure maple syrup
1 cup whole pecans
1 cup dried apricots, cherries or cranberries, diced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
DIRECTIONS

For the Stuffing:

Preheat oven to 350˚F.

Cube challah bread and place into large mixing bowl; set aside.

Cook sausage over medium-high heat with 2 tablespoons fresh sage, salt and 1 teaspoon pepper. Once cooked through use slotted spoon to transfer to bowl, leaving oil in pan. Add leeks and cook on low to medium heat until translucent, about 7-10 minutes. Transfer to bowl with sausage.
 
In small saucepan heat butter over medium-high heat until butter is foamy and brown. Do not let butter burn, stir consistently for about three minutes.

To challah bread, add sausage, leeks, brown butter, stock, remaining fresh sage, dried parsley, and 1/2 teaspoon pepper and mix well. Transfer to casserole dish and bake for 45 minutes.

For the Compote:

Brown apples in large pan on low heat with butter for 25-30 minutes, stirring every 5 minutes. About halfway through cooking mixture will begin to thicken; add maple syrup, pecans, apricots, cinnamon and nutmeg. After 25-30 minutes apples should be tender but not mushy.

Top stuffing with warm compote and serve.

Ingredients

Directions

For the Stuffing:

1 1/2 pounds challah bread
1 (12 oz) package Jones Dairy Farm All Natural Pork Sausage Roll
4 tablespoons fresh sage, divided
1/2 teaspoon salt
1 1/2 teaspoons pepper, divided
1 cup leeks, thinly sliced
1/2 cup butter
3 cups of chicken or turkey stock
2 teaspoons dried parsley

For the Compote:

2 large apples, diced
1/4 cup butter
1/3 cup pure maple syrup
1 cup whole pecans
1 cup dried apricots, cherries or cranberries, diced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For the Stuffing:

Preheat oven to 350˚F.

Cube challah bread and place into large mixing bowl; set aside.

Cook sausage over medium-high heat with 2 tablespoons fresh sage, salt and 1 teaspoon pepper. Once cooked through use slotted spoon to transfer to bowl, leaving oil in pan. Add leeks and cook on low to medium heat until translucent, about 7-10 minutes. Transfer to bowl with sausage.
 
In small saucepan heat butter over medium-high heat until butter is foamy and brown. Do not let butter burn, stir consistently for about three minutes.

To challah bread, add sausage, leeks, brown butter, stock, remaining fresh sage, dried parsley, and 1/2 teaspoon pepper and mix well. Transfer to casserole dish and bake for 45 minutes.

For the Compote:

Brown apples in large pan on low heat with butter for 25-30 minutes, stirring every 5 minutes. About halfway through cooking mixture will begin to thicken; add maple syrup, pecans, apricots, cinnamon and nutmeg. After 25-30 minutes apples should be tender but not mushy.

Top stuffing with warm compote and serve.