Stuffing Classic by Chef Renée Schuler of Eat Well - Cincinnati News, FOX19-WXIX TV

Stuffing Classic by Chef Renée Schuler of Eat Well

FOX19 -

Stuffing Classic

Chef Renée Schuler of Eat Well


  • 1 pound classic pork breakfast sausage
  • 6 cups cubed white bread (use a loaf for better texture rather than presliced bread)
  • 2 sticks butter
  • 1 medium onion, diced small
  • 3 ribs celery, diced small
  • 2 medium green apples, peeled and chopped into small dice (optional) (granny smith preferably)
  • 1 ½ teaspoons fresh thyme leaves or 1 teaspoon dried
  • 2 teaspoons fresh sage, minced or 1 teaspoon dried
  • 2-3  cups chicken or turkey stock

Yield: 12-15  servings


  • Preheat the oven to 350 degrees.  Melt one stick of butter and toss with the cubed bread.  Spread the bread on a sheet tray and toast in the oven for 20- 30 minutes, stirring occasionally, until golden brown
  • Meanwhile, in a large sauté pan, fry the sausage, breaking it up into small pieces, until golden brown and fully cooked.  Remove to a paper towel lined plate. Pour off the sausage drippings, then melt 2 Tablespoons remaining butter in the same pan. Add onion and celery and cook until tender.  Add apple, cook just a couple of minutes until it starts to soften. Add the herbs and take off the heat
  • Add the sausage to the toasted bread cubes. Add the vegetables along with any pan drippings.  Add stock ½ cup at a time and remaining butter, melted, until desired consistency is reached. It will dry out slightly as it bakes, so add a bit of extra liquid.
  • Bake @ 350 degrees, covered with foil for 30 minutes, then uncover and bake for an additional 15-20 minutes and serve

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