Sourdough Stuffing With Sausage, Apples And Golden Raisins

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• 13 cups sourdough bread, crusts removed, bread cut into 1/2-inch cubes (about 13 cups)
• 2 lbs lamb sausage (breakfast type, bulk)
• 2 onions, chopped (about 4 generous cups)
• 2 cups celery, chopped (about 5 stalks)
• 4 tablespoons butter, divided
• 6 cups granny smith apples, peeled, cut in cubes (about 28 ounces)
• 3/4 cup golden raisin (about 4 ounces)
• 2 tablespoons sage, fresh, chopped
• 2 1/2 cups low sodium chicken broth
• 3 large eggs

Recipe

• 1 position rack in center of oven and preheat to 350°f spread bread cubes in single layer on large rimmed baking sheet. bake until pale golden, stirring occasionally, 15 to 20 minutes. transfer bread to very large bowl.
• 2 sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. using slotted spoon, transfer sausage to bowl with bread cubes. add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. transfer to bowl with bread-sausage mixture (do not clean skillet).
• 3 melt 2 tablespoons butter in same skillet over medium-high heat. add apples; sauté until tender, about 10 minutes. add to bowl with bread mixture; mix in raisins.
• 4 melt remaining 2 tablespoons butter in same skillet over low heat. add 2 tablespoons sage; stir 30 seconds. add sage butter to bowl with bread-sausage mixture; toss to blend. season stuffing with salt and freshly ground black pepper. do ahead: can be made 1 day ahead. cover and chill.
• 5 position rack in center of oven and preheat to 350°f generously butter 15 x 10 x 2-inch glass baking dish. whisk broth and eggs in medium bowl; add to stuffing and toss to mix. transfer to prepared baking dish. bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. let stand 10 to 15 minutes and serve.