Ingredients
- David's Note:
- Gingerbread is a natural for holiday desserts. This savory stuffing gives you another way to bring its fragrant flavors to the table!
- Ingredients:
- 1 (14.5-oz) box gingerbread cake mix, plus preparation ingredients from the box
- 1 baguette, cut into 1" cubes (about 8 cups)
- 1 stick + 2 Tbsp butter, divided
- 1 cup small-diced yellow onion
- 1 cup small-diced celery
- 1 Granny Smith apple, peeled and diced
- 1 tsp minced garlic
- 1 tsp chopped fresh thyme
- 1 (16-oz) package sage sausage
- 1/2 Tbsp salt
- 1 tsp black pepper
- 2 Tbsp chopped fresh parsley
- 4-1/2 cups chicken stock
Preparation
Step 1
Preparation:
Preheat oven to 350°F. Spray a 9" x 13" cake pan with nonstick cooking spray.
Prepare the gingerbread cake mix according to the directions on the box and pour the batter into the prepared cake pan. Bake for 15â20 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
When the gingerbread is completely cool, cut it into 1" cubes and place the cubes on a baking sheet lined with parchment paper. Place the baguette cubes on a separate baking sheet lined with parchment paper. Bake the gingerbread cubes for 20 minutes and the baguette cubes for 10 minutes, until both are lightly toasted. Set aside and allow to cool.
Meanwhile, melt the stick of butter in a large sauté pan over medium heat. Add the onion, celery, and apple and cook for about 5 minutes, until the onion is translucent. Add the garlic and thyme and cook for an additional minute. Transfer to a large mixing bowl and set aside.
Using the same (now empty) sauté pan, cook the sage sausage over medium heat until it's cooked all the way through. While the sausage is cooking, break it up into crumbles using a wooden spoon.
Add the cooked sausage, both sets of bread cubes, salt, pepper, and parsley to the sautéed onion mixture and toss together to combine. Gradually add the chicken stock, gently tossing, until all of the bread cubes are moistened.
Spray another 9" x 13" cake pan with nonstick cooking spray and transfer the stuffing to the pan. Dot the remaining butter on top of the stuffing. Cover with aluminum foil and bake for 25‐30 minutes. Remove the foil and bake for another 5 minutes, until the stuffing is golden brown and heated through.