We’ve chosen Granny Smith apples for this recipe, which adds a tartness that we think pairs perfectly with the other flavors. If you’d prefer something a little sweeter, feel free to choose your favorite cooking apple. A breakfast patty-style sausage with lots of sage will add plenty of savory goodness. We recommend Jimmy Dean if you can find it. And of course, fresh-picked herbs from your garden add the finishing touches of fragrance and flavor.
- 12 to 14 cups bread cubes (toasted or stale), sourdough preferred
- 1 cup unsalted butter
- 2 cups diced sweet/yellow onion
- 1 cup diced celery
- 2 Granny Smith apples, peeled & diced
- 3/4 pound breakfast sausage
- salt and pepper
- 1 tablespoon chopped fresh sage
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 cup chicken or vegetable stock
- 1 cup dried cranberries
- 8 oz chopped water chestnuts
- Fresh herbs for sprinkling
Preheat the oven to 350° F.
In a large sauté pan, melt the butter and add the onions, celery, apples, fresh herbs, salt, and pepper.
Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to a bowl with the bread cubes.
In the same sauté pan, cook the sausage over medium heat for about 10 minutes until browned and cooked through. Use a fork to break up the sausage into crumbles while cooking. Add to the bread cubes and vegetables.
Add the chicken stock, cranberries, and water chestnuts. Mix well and pour into a 9 by 12-inch baking dish.
Bake for 30 minutes, until browned on top and hot in the middle.
Sprinkle with fresh herbs and serve warm.
Looking for more ways to add garden fresh flavor to your table? Here are some ideas for growing right now. Consider your growing conditions carefully. Herbs and green leafy vegetables can be grown indoors year round, provided enough light and heat. In warmer climates with mild winters, cold-hardy seeds can be grown outdoors year round. Be sure to read the instructions on the packets for your best chances of success.