What is the difference between stuffing and dressing?

The technical difference between stuffing and dressing is that stuffing is a mixture cooked inside of another food. Typically a sort of poultry! Dressing is cooked outside of a poultry, in a pan. However, I believe that the two can be used quite interchangeably to describe a dish. Some of the best thanksgiving stuffings I have ever had, including this one, are technically "dressing" recipes by this definition. But I have always grown up calling all of the above, inside or outside the turkey, stuffing. So I will probably continue to do so!

Which bread is the best for stuffing?

I used a fresh brioche loaf in this stuffing recipe and it was perfect! It has a delicious rich and buttery flavor, is great at absorbing the liquids, and does not get soggy when baked. I highly recommend that you use it for this recipe. However, other good stuffing breads are your classic white sandwich bread, sourdough bread, or challah!

What type of apple should I use in apple stuffing?

My favorite type of apple for any purpose is Honeycrisp! It is my favorite to eat on it's own, use in baking, and is my choice in this stuffing too. It is just the perfect apple ... not too sweet or tart, adding the best flavor to this delicious recipe. Gala would be another good option too!

Why kind of sausage should I use in sausage stuffing?

I used sweet Italian pork sausage in this recipe. It was the perfect choice and added an unbeatable flavor. It's juicy, savory, and just downright delicious! You could also use sage sausage. Or even chicken sausage if you're looking for a lighter option!

Is this stuffing recipe made inside the turkey?

No, this stuffing recipe is not made inside the turkey! To be honest, when I was younger I never like the idea of stuffing actually being stuffed inside the turkey so I chose to bake this recipe in a casserole dish. It comes out even more delicious than the traditional method in my opinion! The texture is soft and fluffy on the inside, but golden brown and crispy on the top. It's the best of both worlds! Plus baking in a dish is less messy, easier, and reduces the cooking time needed.

Can I make prepare this recipe ahead of time?

Yes, you can most definitely prepare this side dish recipe ahead of time! I would say 1-2 days at most. You have two options. First: You can follow the instructions and prepare this recipe up through Step 7 and stopping at Step 8, where you pour the chicken stock and egg mixture over the rest of the ingredients. Then cover the dish with aluminum foil and place in the refrigerator. The day you will be serving it, remove from the fridge and continue at Step 8. Pour the liquid mixture, combine, and bake. Second: You could follow the instructions all the way through Step 8, completing it. Then all you do is cover with aluminum foil, place in the refrigerator, remove the next day, and bake. If you do this option, I suggest adding a bit more chicken stock to moisten it up right before baking.

How to best store and re-heat this recipe?

You can store this recipe in an airtight container in the refrigerator. It will last for about 1 - 1 1/2 weeks! To re-heat simply pop in the microwave for 30-60 seconds depending on the serving size. You could also add a splash of chicken broth or stock to moisten and liven things back up.

Apple Sausage Stuffing - Wellness by Kay

Description

Apple Sausage Stuffing is made with a fresh brioche loaf, sweet Italian sausage, apple and celery, aromatics, and lots of delicious herbs like sage, rosemary, and thyme! This simple oven baked stuffing is savory and sweet, fluffy and crispy, and truly everything a classic holiday side should be. It is the perfect turkey pairing for this Thanksgiving!

Ingredients

Scale

1/4 cup butter, salted
1 onion, diced
1 cup celery, chopped
1 Honeycrisp apple, chopped
1 lb brioche bread, cubed
1 1/2 cups chicken stock
1 lb sweet Italian sausage, casings removed
2 eggs
1 1/2 tsp ground sage
1 tsp thyme
1/2 tsp rosemary
1 tsp garlic powder
Salt & pepper
Fresh Thyme

Instructions

Prepare the bread cubes: Set the oven to 250 degrees. Then cut the brioche loaf into about 1/2 inch cubes. Spread evenly in one layer on a baking tray. You may need to use two trays in order to fit all the cubes. Bake for about 45 minutes. They will be done when they are crunchy and dry, sort of like croutons. You can also do this ahead of time!
Then set the oven to 350 degrees and prepare the rest of your ingredients. Dice the onion and chop the celery and apple.
Next add the onion, celery, and butter to a large pan on the stove over medium heat. Sauté for 8-10 minutes or until soft and fragrant.
Add in the apple and sauté for another 5 minutes. Then remove the veggies from the pan and set aside.
In the same pan, cook the Italian sausage with the casings removed. Season with salt and pepper.
While the veggies and sausage are cooking, combine the chicken stock, eggs, and salt and pepper. Whisk until combined evenly.
Once the sausage is browned, remove from the heat and add to a large bowl. Add the veggies, dried bread cubes, sage, thyme, rosemary, and garlic powder. Toss to combine.
Then add the liquid mixture on top and mix until all ingredients are thoroughly combined. The bread cubes should all be coated in the liquid. Add salt and pepper to taste.
Transfer the stuffing to a baking dish and spread evenly. Bake at 350 minutes for 30 minutes covered and then uncovered for 15 minutes.
Serve and enjoy!

Keywords: Apple Sausage Stuffing, Sausage Stuffing, Italian Sausage Stuffing, Homemade Sausage Stuffing, Thanksgiving Stuffing