Updated: Apr 15
Mushrooms. Apples. Sausage. And Bourbon? Yes, please!
This #Thanksgiving stuffing is a Kraemer family staple we all look forward to every year. Plus, it's #glutenfree and #dairyfree! Pair this with Yorba Zinfandel or Barbera, and you'll have one unforgettable feast....
Photo by: Belinda Kraemer
1 large white onion, diced
3 cloves of garlic
32 oz roughly chopped mushrooms (mix white + cremini)
4 apples, peeled and cubed
2lbs sausage (insider tip: try half spicy chicken, half Italian chicken)
1/3-1/2 cup bourbon
12 slices of 7 grain bread, toasted and chopped
4 - 6 cups chicken bone broth
Salt and pepper
3 large sprigs of rosemary, finely chopped
3tbs chopped thyme
Saute mushrooms and let them reduce down until almost all liquid evaporates (this will take 10-15 minutes).
Add in onion and garlic, cook until onions are translucent. Next, add apples. Stir in generous pinch of salt, pepper, rosemary and parsley. Cook for another 10 minutes or so.
Meanwhile, add sausage to a second pan and cook through. Add sausage to apple/mushroom mixture. Pour in bourbon (start with 1/4 cup and reduce down), then add another 1/4 cup and reduce again.
Add more spices and seasoning to taste.
Toast the bread and chop into 1/2 inch cubes. Mix up bread and sausage mixture. Transfer into casserole dish.
Pour over about 3-4 cups of broth.
Bake covered for 45 minutes at 350 degrees. Then, take off cover and bake until golden.
You can also prep this the night before and do the baking the day of!