Tarragon, Apple, & Turkey Sausage Stuffing (Dairy-Free)
This special stuffing just might steal the show from the mashed potatoes and turkey! It’s the perfect balance of fall flavors to compliment your roast and other sides.
Servings: 8
Calories: 109kcal
Equipment
- Cast Iron Pan
Ingredients
- 1 lb turkey or chicken sausage removed from casings (I used spicy Italian)
- 2 tbsp olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 1 McIntosh apple finely diced
- 6 radishes finely diced
- 6 cloves garlic minced
- ¼ oz tarragon stemmed & chopped
- 1 egg beaten
- 4 cups stale sourdough loaf cut into a 1-inch dice
- 2 cups vegetable stock
- salt & pepper
Instructions
- Heat a saute pan over high heat. Cook the sausage until golden brown. With a slotted spoon, transfer to a plate. Keep the rendered fat in the pan.
- Add 2 tbsp of olive oil to the rendered fat. Add the onions, carrots, apple, and radishes. Season with salt & pepper. Cook until onions are translucent and veggies are soft.
- Add the garlic and cook for 1 more minute. Remove from heat and let it cool for 5 minutes.
- Preheat to 425F.
- Fold in the tarragon, bread, and egg. Add enough stock so the mixture is moist, 1.5-2 cups. Season with salt & pepper to taste.
- Pour your mixture into the baking dish. Make sure it is moist with the stock. Add more if necessary.
- Bake 25-30 minutes until golden brown.
Notes
If you need to quickly age the bread, cut it into cubes and leave it out overnight.
You can complete steps 1-3 up to 2 days in advance.
Nutrition
Calories: 109kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 323mg | Potassium: 137mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1478IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
