Prep time: 20 minutes
Total time: 1 hour
16 tablespoons|2 sticks unsalted butter
3 ribs celery, cut into ½-inch pieces
1 fennel bulb, trimmed and diced
1 yellow onion, diced
1 pound|454 grams pork sausage, casings removed
3 medium Gala apples, cored and cut into ½-inch pieces
2 tablespoons fresh sage, finely chopped
2 (14-ounce|397-gram) bags stuffing mix
2-3 cups|473-710 ml chicken stock
½ cup|75 grams toasted and finely chopped pecans
kosher salt and freshly ground black pepper, to taste
- Heat the oven to 375°F. Melt the butter in a large saucepan over medium-high. Add the celery, fennel, and onion and cook until soft, 8 minutes.
- Add the sausage and cook, breaking up the pieces, until browned, 5 minutes. Stir in the apple and cook until slightly soft, 6 minutes. Stir in the sage, along with the stuffing mix. Add in the chicken stock, stirring, to coat and soak into the bread completely. Stir in the pecans and season with salt and pepper.
- Stuff your stuffing into your bird, or place into a casserole dish. Bake until golden on top, about 25 minutes.
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