The Silver Palate's Corn Bread-Sausage Stuffing With Apples Recipe

By
Robyn Lee
Robyn Lee: Contributing Writer at Serious Eats
Robyn Lee
Robyn Lee started working at Serious Eats as an intern in 2007. Until she left the site in 2014, she held a variety of titles such as editorial assistant, photographer, editor of A Hamburger Today, visual editor, and doodler.
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Updated November 17, 2022

Although Ed Levine is a self-proclaimed semi-homemadeoholic when it comes to preparing Thanksgiving dinner, he does have a few tried-and-true recipes that he can count on to make the meal less "semi-homemade" and just plain "homemade." He admittedly uses Pepperidge Farm cubed cornbread stuffing instead of the homemade bread that the recipe recommends, but says, "This stuffing turns out so good I can't imagine actually making the Silver Palate stuffing recipe comes out any better."

Recipe Details

The Silver Palate's Corn Bread-Sausage Stuffing With Apples Recipe

Cook 105 mins
Total 105 mins
Serves 12 to 14 servings

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter

  • 2 1/2 cups finely chopped yellow onions

  • 3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel

  • 1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best)

  • 3 cups coarsely crumbled corn bread

  • 3 cups coarsely crumbled whole-wheat bread

  • 3 cups coarsely crumbled white bread (French or homemade preferred)

  • 2 teaspoons dried thyme

  • 1 teaspoon dried sage

  • Salt and freshly ground black pepper

  • 1/2 cup chopped fresh Italian (flat-leaf) parsley

  • 1 1/2 cups shelled pecan halves

Directions

  1. Preheat the oven to 325°F.

  2. Melt half of the butter in a skillet over medium heat. Add the chopped onions and cook, partially covered, until tender and lightly colored, about 25 minutes, Transfer the onions and butter to a large mixing bowl.

  3. Melt the remaining butter in the same skillet. Add the apple chunks and cook over high heat until lightly colored but not mushy. Transfer the apples and butter to the mixing bowl.

  4. Crumble the sausage into the skillet and cook over medium heat,stirring, until lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl and reserve the rendered fat.

  5. Add the remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.

  6. If you do not wish actually to stuff the bird (goose or duck. for example, can make the stuffing greasy), spoon it into a casserole. Cover the casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides, Bake for 30 to 45 minutes, basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary.

This Recipe Appears In

Nutrition Facts (per serving)
355Calories
20gFat
42gCarbs
8gProtein
×
Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories355
% Daily Value*
Total Fat 20g26%
Saturated Fat 9g45%
Cholesterol 38mg13%
Sodium 456mg20%
Total Carbohydrate 42g15%
Dietary Fiber 13g45%
Total Sugars 6g
Protein 8g
Vitamin C 14mg68%
Calcium 498mg38%
Iron 9mg48%
Potassium 453mg10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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