1 loaf sourdough bread, cut into 1/2-inch cubes (about 11 cups)
1 tablespoon canola oil
¾ pound fresh mild pork or chicken/turkey sausage
4 apples, cored and diced
3 ribs celery, thinly sliced
1 large onion, diced
2 tablespoons unsalted, light butter
2 ½ cups low-sodium chicken broth
1/3 cup chopped fresh sage leaves
¾ teaspoon fine sea salt
½ teaspoon freshly ground pepper
Preheat oven to 300°F. Spread bread cubes out on two baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to the bread. Stir in broth, sage, salt and pepper.
If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a casserole dish sprayed with non-stick cooking spray until lightly browned and crisp on top, 50 to 60 minutes.
Nutrition, Per serving: 260 calories (100 from fat), 11g total fat, 3.5g saturated fat, 30mg cholesterol, 620mg sodium, 30g total carbohydrate (3g dietary fiber, 6g sugar), 9g protein
Makes about 12 cups, 12 to 14 servings, or enough to stuff one turkey.
This rich, full-flavored stuffing is a show stealer, whether stuffed in a turkey or baked on its own. For a vegetarian version, use vegetable broth instead of chicken broth and substitute vegetarian sausage or a few cups sauteed shiitake mushrooms for the meat sausage.