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Directions for: Sausage and Apple Stuffing Benny


Sausage and Apple Stuffing Loa

6 slices multigrain bread, cut into 1/2-inch cubes

6 slices sourdough bread, cut into 1/2-inch cubes

¼ cup room temperature salted butter

1 lb. Cumberland sausage meat (English pork sausage, available at butcher shops)

1 yellow onion, finely chopped

4 clove garlic, finely chopped

4 stalks celery, finely chopped

3 Tbsp savoury

1 Tbsp fresh thyme leaves (or substitute with 1 1/4 tablespoons dried thyme)

1 Tbsp dried parsley

1 Tbsp salt

1 Tbsp ground black pepper

2 Tbsp white cooking wine

3 Granny Smith apples, peeled and finely chopped

1 Tbsp brown sugar

12 leaves sage, chopped

16 eggs

2 cup vegetable stock (use additional stock as needed)


8 egg yolks

3 tsp lemon juice, freshly squeezed

2 cup butter, melted (preferably unsalted)


½ cup white vinegar

yam chips (optional)

salt and pepper, to taste


Sausage and Apple Stuffing Loa

1. Preheat oven to 250 degrees Fahrenheit.

2. Combine cubed multigrain and sourdough bread in small ungreased roasting dish; toast in oven for 20 minutes or until crisp. Cool to room temperature and set aside.

3. Melt butter in medium pan over medium heat. Add sausage meat, onion, garlic and celery; stir and cook for about 5 minutes until the sausage has cooked through and the vegetables are tender.

4. Season with savoury, thyme, parsley, salt and ground pepper. Stir and cook for 5 more minutes over medium heat. Add white wine and stir to loosen any bits.

5. Transfer to large mixing bowl and add toasted bread cubes, apples, brown sugar, and sage leaves.

6. In a separate bowl, stir together 8 eggs and vegetable stock; add egg mixture to dressing and stir until bread is moistened. If needed, add additional vegetable stock.

7. Heat oven to 350 degrees Fahrenheit.

8. Transfer stuffing mixture to two greased loaf pans. Cover with foil and bake for 25 minutes, or until internal temperature reaches 165 degrees Fahrenheit.

9. Remove from oven; cut both loafs into 1-inch thick slices.


1. Separate 8 eggs yolks and discard whites. In a medium stainless steel mixing bowl, whisk yolks

2. On stove top, bring 2 inches of water to a simmer in a double-boiler.

3. Place stainless steel mixing bowl on top of double boiler, making sure the water doesn’t touch bottom of bowl.

4. Whisk egg mixture until it has thickened and doubled in volume. Immediately remove from heat. Season with salt and pepper, to taste.

5. In a thin stream, pour the melted butter into the egg mixture while whisking. Continue whisking until smooth and silky; cover and keep warm until plating.


1. Preheat grill to 375 degrees Fahrenheit and lightly oil.

2. Simmer 4¼ cups water in a medium pot. Add vinegar. Stir water and immediately add 4-8 eggs at a time for 3 minutes for a soft poach, 5 minutes for a hard poach. Continue until all eggs are poached.

3. Warm 2 slices of stuffing per serving by grilling over medium for 3 minutes per side. Top with 1 poached egg per slice and hollandaise; serve with yam chips(optional garnish).

4. Note: Discard any unused hollandaise sauce. Extra stuffing loaf can be refrigerated and incorporated into holiday meals or served as leftovers.

See more: Pork, Eggs/Dairy, Christmas, Thanksgiving, Fruit, Herbs, Vegetables