Last Updated on October 3, 2024
Looking for a standout side dish to elevate your Thanksgiving dinner? This apple, sage, and pork stuffing blends sweet and savory flavors in the most delicious way. A combination of diced apples, ground pork, and fresh herbs is tossed with toasted brioche and sourdough croutons, then soaked in a rich, seasoned egg mixture. Baked to golden perfection and topped with a sprinkle of Balinese Truffle Salt, this stuffing is sure to impress at your holiday table. Whether you serve it fresh or reheat it later, it’s the perfect side to accompany your turkey and other festive favorites.
Apple and Sage Dressing
This delicious apple, sage, and pork dressing blends the sweetness of apples with savory ground pork, fresh herbs, and a mix of brioche and sourdough croutons. Topped with a creamy egg mixture and seasoned with Balinese Truffle Salt, this stuffing is baked to golden perfection, making it the ideal side for any holiday meal. With easy reheating instructions, it's perfect for making ahead of time for Thanksgiving.
Print Pin
Servings: 10
Ingredients
- 3 Granny Smith apples
- 1 lb Butcher box ground pork
- 1 loaf brioche
- 1 loaf sourdough bread
- 1 bunch sage
- ¼ bunch thyme
- 4 eggs
- 3 cups milk
- 2 cups cream
- 2 oz unsalted butter
- Balinese Truffle Salt
- Black pepper
Instructions
Prep
- Preheat the oven to 350F.
- Peel, core, and dice the apples into 1-inch pieces.
- Trim the crusts and dice the brioche and sourdough into 1-inch pieces. You will need about 12 cups of diced bread in total for this recipe.
- Chiffonade the sage and chop the thyme.
- Whisk the eggs together in a mixing bowl.
- Add the cream and milk and season with Balinese Truffle Salt and black pepper.
How to Cook
- Transfer the diced bread to a sheet tray lined with parchment paper and bake for 15-20 minutes or until golden brown and delicious. Once cooked, transfer the bread to a mixing bowl.
- In a large sauté pan over medium heat, melt the butter and add the apples. Season with a pinch of Balinese Truffle Salt and cook the apples until softened, about 6-8 minutes. Once cooked, transfer the apples to the mixing bowl with the croutons.
- Using the same sauté pan, cook the ground pork over medium heat until browned and fully cooked, about 8-10 minutes. Season with Balinese Truffle Salt and black pepper. Once cooked, transfer the pork to the mixing bowl with the croutons and apples.
- Add the sage and thyme to the mixing bowl and season with Balinese Truffle Salt and black pepper. Mix everything together well.
- To build the dressing: Spray the casserole dish with pan spray and transfer all the crouton mixture into the dish.
- Pour ¾ of the egg mixture over the top and allow it to sit for 15 minutes to absorb.
- After 15 minutes, pour the remaining egg mixture on top and transfer to the oven. Bake for about 1 ½ hours, or until golden brown on top and fully set.
- Enjoy your delicious apple, sage, pork, and mixed-bread dressing for Thanksgiving dinner!
Reheating Instructions
- Cover the casserole dish with aluminum foil and bake in a 350F oven for 30 minutes or until hot throughout.
Share on Pinterest!Pin at @Butcher_Box!
The ButcherBox Kitchen Team works hard to give you confidence you need to pull off any kitchen endeavor.
