Lorie's Favourite Stuffing Recipe

This recipe is so good I just had to share. It’s the perfect addition to your holiday meals, just try not to eat it all before it hits the table!

Ingredients:

French toast batter:

  • 3/4 cup buttermilk

  • 3/4 cup heavy cream

  • 2 large eggs

  • 1/4 tsp garam masala (plus a pinch for the apples)

Stuffing:

  • 6 cups of day-old sourdough bread, cubed

  • 2 apples (Honey Crisp, Pink Lady or Gala)

  • 7 tbsp unsalted butter, divided

  • 1 bulb fennel

  • 1 spanish onion

  • 2 tbsp chopped tarragon (plus additional to garnish)

  • 1/2 Ib sausage (breakfast or sweet Italian)

  • 1/2 cup toasted pistachios, crushed

  • salt to taste

Method:

  1. For the French toast batter: In a bowl, whisk buttermilk, heavy cream, eggs, and garam masala. Pour over bread cubes, toss, and let rest so the bread can absorb all of the liquid. For the stuffing: Peel, core, and evenly slice the apples. Melt 2 Tbsps butter in a skillet over high heat; add the apples, turn the heat to medium, and cook for 5 minutes. While they apples are cooking, core and thinly slice the fennel and onions so they are the same size. Season apples with a pinch of garam masala, a pinch of salt, then toss, remove from skillet and set aside.

  2. Add 1 tbsp butter to the same skillet and add the fennel and onions, along with the tarragon and a pinch of salt. Cook until just tender, 5 minutes. Remove from the skillet and set aside.

  3. In the same skillet over medium heat, brown the sausage and break it up. After a minute or two, flip to brown on the other side. Remove and set aside. Over medium heat, melt 2 tbsps of butter in the skillet and add half of the bread/french toast mixture in an even layer. Add a pinch of salt and continue cooking until the bread is brown and caramelized in parts; set the browned bread aside. Repeat with the remaining butter and bread/French toast mixture. Add all of the bread to a serving bowl along with the apples, fennel, onion and sausage. Toss, then top with the tarragon and pistachios, serve.