Farce savoureuse aux saucisses

This savory sausage stuffing is anything but bland. Packed with juicy breakfast sausage, plenty of garlic, aromatic onion and celery, sweet Honeycrisp apples, and a rich broth spiked with chicken bouillon, it offers deep, comforting flavors. Its crispy buttery edges and tender custardy center make it a perfect companion to turkey, pork, or roast chicken, ideal for Thanksgiving, Friendsgiving, or any special meal that calls for a hearty side that reheats beautifully.

I first made this stuffing for a holiday dinner with friends and it instantly became a requested staple. The mix of apples and sausage was a lovely surprise that everyone remembered fondly.

Ingredients

• One pound fresh breakfast sausage: opt for French raw pork sausage or saucisse de campagne for authenticity and rich flavor
• Twelve cups dayold white bread cubes: use a sturdy pain de mie or baguette slightly dried to soak up the broth without turning mushy
• One large onion, diced: adds sweetness and a savory base
• Three celery stalks, diced: contributes freshness and crunch
• Two medium Honeycrisp apples, peeled and diced: add a touch of natural sweetness and acidity, alternatively try pommes reinette for French markets
• Four cloves garlic, minced: essential for aromatic depth
• Four tablespoons unsalted butter: for richness French beurre doux is ideal
• Two cups chicken broth: homemade or highquality bouillon for savoriness
• One tablespoon chicken bouillon powder: intensifies the broth flavor
• One teaspoon poultry seasoning: blend herbs finely ground to uplift the flavor
• One teaspoon rubbed sage: aromatic and traditional herb
• One teaspoon dried thyme: earthiness that complements sausage and apple
• Half teaspoon salt: adjust carefully as sausage and bouillon add saltiness
• Half teaspoon freshly ground black pepper: for mild heat
• Two large eggs, lightly beaten: helps bind and create the custardy texture

Instructions

Prep and dry the bread:

Heat your oven to 150 degrees Celsius and spread the bread cubes evenly over two baking trays so they dry but do not brown excessively. After 15 to 20 minutes the bread should be crisp on the outside but still a little tender inside. This ensures it will absorb the flavorful liquids without turning soggy.

Heat the oven and prepare the baking dish:

Increase the oven temperature to 175 degrees Celsius. Butter a 23x33 centimeter (9x13 inch) baking dish thoroughly so the stuffing will release easily after baking.

Brown the sausage hard:

Place a large skillet over mediumhigh heat. Add part of the butter and crumble in the sausage. Cook this until well browned with caramelized bits on the bottom creating fond, about 7 to 9 minutes. Remove the cooked meat to a bowl, leaving the rendered fat behind.

Cook the aromatics:

Add the remaining butter to the pan. Toss in the diced onion and celery with a pinch of salt. Cook over medium heat for about 6 to 8 minutes until softened and turning golden. This slow cooking develops sweet and savory depth.

Add apples and garlic:

Stir in the diced apples and minced garlic. Cook for 2 to 3 minutes so the apples soften slightly and garlic releases its fragrance. Remove from heat to prevent burning the garlic.

Bloom the seasonings:

Sprinkle in poultry seasoning, sage, thyme, black pepper, and the salt. Stir well, allowing the spices to bloom in the warm fat and mingle with the vegetables for richer flavor.

Warm the broth with bouillon:

In a small saucepan, gently heat the chicken broth until steaming but not boiling. Whisk in the chicken bouillon powder until fully dissolved, ensuring the flavor distributes evenly.

Temper the eggs:

In a large bowl, whisk the eggs. Slowly add half a cup of the hot broth to the eggs while whisking to temper and avoid curdling. Then gradually pour in the remainder of the broth, combining thoroughly.

Combine bread, sausage, and vegetables:

Add the dried bread cubes, browned sausage, and cooked vegetable mixture into the large bowl with the egg broth. Toss gently but thoroughly so every bread cube is coated and ingredients evenly distributed.

Hydrate and rest:

Let the mixture rest for about ten minutes. This allows the bread to soak up the liquid completely, leaving the stuffing moist but not soggy.

Bake covered then uncovered:

Transfer the stuffing to the buttered baking dish. Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15 to 25 minutes until the top is golden brown and the center registers 74 degrees Celsius on a thermometer.

Rest and serve:

Allow the stuffing to rest for 10 minutes before serving. This sets the custardy center so it slices cleanly. Taste and adjust seasoning with a little salt if desired.

The richness of the sausage paired with fresh apples is what makes this dish unforgettable in my home. One year, my grandmother joined in and insisted on doubling the recipe because everyone was so enchanted by the combination of textures and flavors.

Storage Tips

Leftover stuffing keeps well refrigerated for up to three days in an airtight container. To reheat, warm gently in the oven covered with foil to retain moisture. For longer storage, freeze portions wrapped tightly in plastic wrap then foil. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Try swapping breakfast sausage for saucisse de Toulouse or spicy merguez for a more robust or exotic edge. Use a rustic country bread or brioche for a different texture and sweetness. Pears, quince, or dried fruits like cranberries make excellent additions or alternatives to apples.

Serving Suggestions

Serve this stuffing alongside roasted poultry, pork, or even hearty mushrooms for a vegetarian option. A drizzle of good quality chicken jus or a spoonful of apple cider gravy elevates the plate. Fresh herbs like parsley or tarragon sprinkled on top add bright freshness.

This sausage and apple stuffing is a comforting, flavorful side that suits holidays and weeknight roasts alike. It reheats well and adapts beautifully to French ingredients.

Common Recipe Questions

→ Comment obtenir une farce croustillante et moelleuse?

Il faut bien sécher les cubes de pain au four pour éviter l'humidité excessive, puis cuire la farce couverte puis découverte afin d'obtenir un dessus doré et un centre tendre.

→ Quelles saucisses utiliser pour varier la farce?

La saucisse italienne piquante ou le chorizo frais apportent du piquant et une profondeur aromatique intéressante.

→ Peut-on remplacer le pain blanc dans la farce?

Le pain de maïs est une bonne alternative, offrant une texture fondante et une légère douceur. Il faut réduire légèrement la quantité de bouillon pour équilibrer l'humidité.

→ Quels fruits sont recommandés pour cette préparation?

Les pommes Honeycrisp apportent du croquant et de la fraîcheur, mais on peut aussi utiliser des poires Bosc fermes ou des cerises séchées pour une note acidulée.

→ Comment parfumer intensément la farce sans trop de sel?

Utilisez le bouillon en quantité modérée et faites sauter les aromates pour extraire leurs saveurs, en ajustant le sel à la fin pour un équilibre parfait.

→ Pourquoi cuire couvert puis découvert au four?

La cuisson couverte permet à la farce de rester humide tandis que la phase découverte crée une croûte dorée et croustillante en surface.