| Level: | Easy |
| Total: | 9 hr 25 min |
| Active: | 1 hr |
| Yield: | 16 servings |
Ingredients
- 4 cups 1-inch cubed cornbread
- 4 cups 1-inch cubed French bread
- 4 cups 1-inch cubed artisan/crusty bread such as ciabatta
- 2 pounds white button or cremini mushrooms
- 4 tablespoons olive oil
- Kosher salt
- 1 pound Italian sausage
- 1 onion, large dice
- 5 Granny Smith apples, large dice
- 3 tablespoons brown sugar
- 1 cup white wine
- 32 ounces, low sodium chicken broth
- 2 teaspoons fresh rosemary leaves, minced
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground thyme
- 1/4 teaspoon ground turmeric, plus more
- Black pepper
- Fresh parsley, minced
Instructions
- Allow the cornbread, French bread and crusty bread to sit out on cookie sheets for several hours or overnight, until completely dried out.
- Preheat the oven to 500 degrees F.
- Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the olive oil and sprinkle with salt. Mushrooms will be very coated, but that’s good! Divide the mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside.
- Turn the oven down to 375 degrees F.
- In a large skillet, crumble and the brown sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease, and without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and 1/2 teaspoon salt. Cook for 3 to 4 minutes, or until deep golden brown.
- Decrease the heat to medium and pour in the wine (be careful if you’re using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
- Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and some pepper. Heat for a few minutes, then set aside.
- Add the bread to a large bowl, then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid according to your taste.
- Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you’re into that kind of thing.)
- Delicious!
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 390 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 40 mg |
| Sodium | 711 mg |
Reviews
This recipe is on this site twice with more reviews on the other one. I tried this for Thanksgiving. It was ok. My daughter loved it but other than her, no one else was wowed by it. I did 4 apples instead of 5 and it could still use less. Lots of work and ingredients for a mediocre recipe.
I tried this dressing and it is absolutely the best I have ever eaten. Highly recommend this recipe! Very flavorful and moist.
I just tried this and it is spectacular!!! I made some changes: I used a couple strips of bacon instead of the sausage, I use less bread crumbs (about 2 cups) and I didn’t have sage on hand so I omitted that. But this came out soooooo good!
Sounds fabulous- I am going to try it this Thanksgiving!
Awesome recipe! I am using this for our Thanksgiving dressing!