Forget the Box: Sweet and Salty Sausage Stuffing Recipe

Still looking for that perfect homemade stuffing recipe for Thanksgiving dinner?

Celebrity Chef Richard Sweeney – of Bravo TV’s season five “Top Chef” fame – is sharing his personal favorite Sweet & Salty Sausage Stuffing recipe with you. Forget the boring box brands, indulge your sweet tooth and wow your Thanksgiving dinner guests this year with Sweeney’s signature K.I.S.S. (Keep It Simple, Stupid) style of cooking.

Sweet & Salty Sausage Stuffing

1 lb. Bulk Italian Sausage (I prefer hot, but feel free to use sweet)
1 loaf Sandwich bread, that has been left open to stale slightly*
1 loaf pumpernickel bread, sliced and slightly staled*
1/4 cup (1/2 Stick) Butter
1 Large Yellow Onion, diced
3 cloves Garlic, minced
3 ribs Celery, washed and diced
2 Granny Smith Apples, peeled, cored, and diced (keep diced pieces in water to prevent discoloring, then drain before using)
2 tsp. Dried Sage
2 tsp. Dried Thyme
1 Tbsp. Fresh Rosemary, minced
pinch Red Chile Flakes (optional)
About 2-3 cups Chicken Stock
1 Tbsp Kosher Salt
2 tsp. Black Pepper

- Preheat your oven to 350F

1.Heat a large skillet over medium hight heat. Brown sausage evenly, breaking up into small pieces. Once browned, remove sausage to paper towel lined plate.

2. In the same pan, add butter to the rendered fat from the sausage, along with onions. Saute the onions 2-3 minutes, then add garlic and celery. Saute 2 minutes more, then add diced apples, tossing all ingredients well to coat.

3. Add the sage, thyme, and rosemary (and optional red chile flakes) and cook 1 minute more.

4. Pour 2 cups of the stock into the skillet, and deglaze the pan (use a wooden spoon to scrape off any of the little bits stuck to the bottom of the pan). Warm stock, but you do not need to bring to a boil. Season with the salt & pepper.

5. While stock is heating (or ahead of time), cut the loaves of bread up into cubes. Place the cubes and cooked sausage in a large mixing bowl and mix them up. Also, grease a 13x9x2 baking pan (or a slightly larger foil pan - it is the holidays!)

6. Pour the warm stock and veggies over the bread and sausage and mix well to combine. If bread is still on the dry side, add the remaining stock a little at a time, mixing well to incorporate - you want the mixture to be wet, but not soaked and soggy - the bread cubes should still retain most of their shape.

7. Pour the stuffing mixture into the prepared pan, spreading evenly. Cover with foil and place in the oven to cook for 40 minutes. Then remove the foil and bake an additional 15-20 minutes to brown the top (I love the crunchy bits of browned stuffing on top!). Allow to stand for 5-10 minutes after removing from the over, then serve and enjoy!

Insider Tip: If you don’t have time to let the bread stale, you can preheat your oven to 350, then turn off and place the bread on baking sheets and leave in the (now turned-off) oven to dry out.

Click here to discover what Richard Sweeny is thankful for and to find more celebrity chef recommended recipes.

About Richard Sweeney
Chef Richard Sweeney isn’t just one of the latest buzz-worthy locals to appear of Bravo’s “Top Chef” – this Long Island native is strictly business in the kitchen, and has the past awards and future roadmap to prove it. Originally from Long Island, Rich grew up in the restaurant industry, helping his parents with family owned bakeries and eateries. After years of working his way up in the (chilly) dining business in New York, he moved to San Diego to explore a new scene.

Shortly after his arrival, he enrolled at the San Diego Culinary Institute and ranked #1 in his class at graduation and won the Mettzer Award for Outstanding Abilities in Culinary Skills and Leadership, among many honors. Before his brief yet notable time on the fifth season of Bravo TV’s Top Chef, Rich was a Line Cook at Harrah’s Rincon Resort & Casino and Chris Walsh’s Executive Sous Chef at Confidential Restaurant + Loft. After Top Chef at age 27, Rich took over Confidential, becoming the youngest established Executive Chef in San Diego.

Now What? Chef Sweeney is now sharing his signature K.I.S.S. (Keep It Simple, Stupid) style of cooking at Balboa Food & Wine School and San Diego Cooking with Class. And, in 2010 he will unveil his new, independent San Diego restaurant concept that has us on the edge of our seat. Until then, visit WannaBChef.com for all the latest Sweeney recipes and updates.