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Apple Walnut Stuffing

Apple Walnut Stuffing
Prep Time
1h 25 min
Yields
12-14 servings

Making stuffing in a bundt pan gives it an elegant, festive twist.

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ingredients

3
Tbsp unsalted butter, plus more for the bundt pan
1 ½
cups walnuts
4
oz sweet Italian sausage, casings removed
4
oz hot Italian sausage, casings removed
2
celery stalks, chopped
1
medium onion, chopped
1
Granny Smith apple, diced
Kosher salt and freshly ground black pepper
1 14-oz
package cubed stuffing mix
1
Tbsp finely chopped fresh sage
2
tsp finely chopped fresh thyme
1 ½
cups turkey or chicken stock
½
cup apple butter, store-bought or homemade, recipe follows
1
large egg, lightly beaten

Apple Butter

3 ½
lb(s) mixed apples, peeled, cored and cut into ¾" pieces
2
cups apple cider, preferably unfiltered
¾
cup sugar
3
Tbsp fresh lemon juice
½
tsp ground cinnamon
¼
tsp ground allspice
¼
tsp ground ginger
⅛ tsp ground cloves
⅛ tsp kosher salt
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directions

Step 1

Preheat the oven to 400ºF. Lightly butter a bundt pan.

Step 2

In a dry saute pan set over medium heat, toast the walnuts until light golden brown, about 5 minutes; cool and chop.

Step 3

Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium, add the celery, onion, apple and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes; remove from the heat.

Step 4

In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock, apple butter and egg in a separate bowl, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.

Step 5

Transfer the stuffing mixture to the bundt pan and bake until hot and golden brown on top, 30 to 40 minutes. If the top starts to get too brown, cover with foil. Let rest for 10 minutes in the bundt pan, then unmold onto a serving platter.

Step 6

Combine the apples, apple cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes.

Step 7

Meanwhile, preheat the oven to 300ºF.

Step 8

Puree the apple mixture using an immersion blender or in batches in a regular blender (be careful when blending hot liquids).

Step 9

Transfer the Dutch oven to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Let cool completely.

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