Provencal Pork Apple and Herb Stuffing



I’ve stuffed a lot of birds, this stuffing is by far one of my best yet. It’s moist, herby, and sweet. The sausage adds a pleasant savory note. Using whole wheat bread crumbs made from fresh bread adds a rustic and necessary element.

1/2 pkg. of Pork Sausage (8 oz.)
2 Celery Stalks, one from the leafy center of the head
1 Medium Onion, chopped finely
1 Tbsp. Herbs de Provence
1 tsp. Salt
5 cups Bread Crumbs, 3/4” cubes made from fresh Whole Wheat Bread or Rolls
2 Large Eggs, beaten
1 Unpeeled Cored Small Apple, (chop just before adding)

Brown sausage meat over medium-high heat. Add in onions and celery. Saute onions until soft. Remove from heat and set aside while cubing bread. Put bread crumbs in a large bowl, add herbs, and salt. Toss in the browned meat, veg, and apple. Stir in beaten eggs and stuff your bird.

Makes enough stuffing for a 14 lb. Turkey, both cavities.

If you wish to stuff 2 chickens and roast them, decrease the bread crumbs to 4 cups.

***If you’re making gravy after roasting the bird(s), from the pan drippings and chicken broth, add a splash of cream at the last and a pinch of summer savory. Making a fine gravy is one of the most essential things you can learn.

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