Flour and Flowers | A Kitchen and Garden Blog

Thanksgiving: Apple, Sausage, and Parsnip Stuffing with Fresh Sage

The stuffing was one of the highlights of our feast.  Unfortunately, it was also one of the two most time consuming recipes we made.  There were about a hundred ingredients, and they each had to be cooked separately before they could be combined and baked.  (Calin says I’m a serial exaggerator.  I tell him my cheerios are <—THIS BIG—>!)

First there was the peeling.  Then there was the chopping. Then there was the cooking. Then there was the tossing. Then there was more cooking, and more tossing…

Cook and toss.

Cook and toss.

Cook and toss.

Also, by the end, I had run out of dishes to put things in, and I ended up using my spring-form pan.  It actually worked surprisingly well, but it wasn’t the most elegant.

In the end, the stuffing was delicious.  The two kinds of turkey sausage added an unexpected flavor that everyone seemed to love (I’m actually less fond of sausage, but it was tasty), and the vegetables were crunchy and perfect.  We did cut the recipe in half, because we weren’t stuffing a turkey so we knew that if we made the whole thing it would just take over the oven and we’d never be able to eat it.  But this still made plenty of stuffing, and we were eating it for days.

Ultimately, however, I think the stuffing was just too much work.  It made far too many dirty dishes, and required far too much attention to individual parts cooking, and took over the whole kitchen during the time we were making it.  We were constantly trying to work around each other, and it was just a bit of a mess.  So, tasty though it was, I don’t think we’ll make it again.


Apple, Sausage, and Parsnip Stuffing with Fresh Sage
Bon Appetit, November 2005
Ingredients (we halved these)
  • 1 1/2-pound loaf sliced sourdough bread with crust, cubed
  • 1 1/2 pounds sweet Italian sausages, casings removed
  • 1 1/2 pounds hot Italian sausages, casings removed
  • 6 cups chopped onions
  • 2 cups chopped celery
  • 3/4 cup (1 1/2 sticks) butter, divided
  • 3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
  • 2 pounds parsnips, peeled, cubed
  • 3/4 cup packed fresh sage leaves
  • 1/2 cup low-salt chicken broth


  1. Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
  2. Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes.
  3. Using slotted spoon, transfer to large bowl; add bread.
  4. Add onions and celery to same skillet and sauté until golden brown, about 10 minutes.
  5. Transfer to bowl with bread.
  6. Melt 1/4 cup butter in same skillet over medium-high heat.
  7. Add apples and sauté until tender, about 8 minutes.
  8. Mix apples into stuffing.
  9. Melt 1/4 cup butter in same skillet over medium-high heat.
  10. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing.
  11. Melt 1/4 cup butter in same skillet.
  12. Add sage and sauté until dark green, about 2 minutes.
  13. Mix sage and butter into stuffing.
  14. Season with salt and pepper.
  15. Butter 15x10x2-inch glass baking dish. (I used a 10″ spring-form pan.)
  16. Stuff turkey.
  17. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth.
  18. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
  19. Preheat oven to 350°F.
  20. Bake stuffing covered until heated through, about 1 hour.
  21. Uncover and bake until beginning to brown, about 10 minutes.

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