Sausage, Apple and Rye-Bread Stuffing

By klodge76

From Gourmet Magazine, December 1997

Ingredients

• 12 light rye bread slices (about 1 pound)
• 1 pound smoked kielbasa (not low-fat)
• 2 onions
• 2 celery ribs
• 1 large garlic clove
• 1 stick (1/2 cup) unsalted butter
• 2 Granny Smith apples
• 1 cup packed fresh flat-leafed parsley leaves
• 2 cups chicken broth

Details

Servings 8

Preparation

Step 1

Preheat oven to 375°F and butter a 3- to 4-quart shallow baking dish. Cut bread into 1/2-inch cubes. In 2 shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes.

Quarter kielbasa lengthwise and cut crosswise into 1/4-inch-thick pieces. Chop onions and celery and mince garlic. In a large heavy skillet brown kielbasa over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain. To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp-tender.

Finely chop apples. Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened. Mince parsley. In a large bowl toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish. Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.

Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes.