Chef Beau Macmillan uses brioche bread, breakfast sausage, chestnuts, and apples to add depth to his Thanksgiving stuffing.
Chef's tips: The stuffing may be placed inside the turkey or baked separately in a casserole. To do this, butter the casserole, place the stuffing in the dish, and cover with a buttered paper and at 350°F for 1 hour.
Make-ahead: The stuffing may be made in advance and kept refrigerated.
- 1 pound ground pork sausage (preferably breakfast sausage)
- 1/2 onion, finely chopped
- 1/2 celery, finely chopped
- 1 loaf unsliced brioche bread
- 1/3 pound chestnuts (cooked pieces)
- 1½ green apple, diced
- 1 egg
- 1/2 bunch parsley, finely chopped
- 1/2 bunch thyme, finely chopped
- 7 ounces turkey or chicken stock
- 3 ounces sparkling cider
- 1½ ounces sugar
- 1½ ounces sweet butter
- Salt and pepper to taste
Place the cubed bread onto a baking sheet and cook in a preheated oven at 300°F.
Sauté the sausage meat in a skillet until browned. Add the onion and celery and cook for about 5 minutes on a low flame.
Put the sausage meat into a bowl along with the cubed bread.
Melt the butter in a small skillet, add the sugar and sauté the apples for about 2 minutes, add the chestnuts and cook together for another 2 minutes.
Put the apples and chestnuts in the bowl with other ingredients. Add the turkey stock, cider, eggs and herbs. Mix together thoroughly.