Add some crunch and spice to your Thanksgiving menu with Anne's Sausage, Apple and Walnut Stuffing!
Register for #discoveryplus to stream the entire library and so far more:.
Get the recipe ▶
Sign Up For Food Network ▶

Like your own personal window into the cooking area of your preferred restaurant, Tricks of a Restaurant Chef exposes the concise, easy-to-master methods of a top-level chef. By showcasing expert tricks to preparing food that is innovative and complete of taste– yet never ever froufrou or scary– Anne Burrell translates your favorite dining establishment foods into remarkable at-home meals. With years of dining establishment experience mixed with a pumped-up enthusiasm, Anne assists to take the mystery out of the expert kitchen area and gets you making meals that are unique enough for guests however easy enough for a rushed weekday night.

Welcome to Food Network, where learning to prepare is as basic as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs worldwide. We'll provide you a behind-the-scenes look at our finest programs, take you inside our favorite restaurant and be your resource in the kitchen area to make sure every meal is a 10/10!

Sausage, Apple, and Walnut Packing
RECIPE THANKS TO ANNE BURRELL
Level: Easy
Overall: 1 hr 20 minutes
Prep: 20 min
Cook: 1 hr
Yield: 10 servings

Ingredients

Extra-virgin olive oil
1 big onion, carefully diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound spicy sausage, casing removed, separated into bite-size chunks
3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
1 cup apple cider
1/2 lot sage, leaves carefully sliced
3/4 cup coarsely chopped walnuts
10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread pieces toasted up until crispy but no color, cut into 1-inch cubes
2 to 3 cups chicken stock

Directions

Cover a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook up until the veggies start to end up being soft and are really fragrant. Add the garlic and cook for another 1 to 2 minutes. Include the sausage and cook till the sausage browns. Stir in the apples and apple cider and cook up until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and shut off the heat.

Pre-heat the oven to 350 degrees F.

Add the diced bread and toss together. Gather the chicken stock and knead with your hands up until the bread is extremely moist, really wet. Taste to look for flavoring and season with salt, if needed, (it does). Transfer to a big deep ovenproof dish (approximately 9 by 11 inches) and bake till it is hot all the way through and crusty on top.

Get rid of from the oven and serve.

MMMMM … stuffing!

Sign up for our channel to fill on the most recent must-eat recipes, fantastic kitchen area hacks and material from your preferred Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:

#AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #SausageAppleWalnutStuffing

Anne Burrell's Sausage-Apple-Walnut Stuffing|Secrets of a Dining Establishment Chef|Food Network