Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Ingredients for Apple, Sausage, and Parsnip Stuffing with Fresh Sage

• 1 675g loaf sliced sourdough bread with crust, cubed

• 675g sweet Italian sausages, casings removed

• 675g hot Italian sausages, casings removed

• 600g chopped onions

• 450g chopped celery

• 170g (1 1/2 sticks) butter, divided

• 1.4kg Pippin or Granny Smith apples, peeled, cored, cubed

• 900g parsnips, peeled, cubed

• 3/4 cup packed fresh sage leaves

• 1/2 cup low-salt chicken broth

Preheat oven to 163°C. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.

Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.

Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 60g butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 60g butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 60g butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.

Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 120ml chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 177°C. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

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