Sausage and Apple Skillet Stuffing

Name: Sausage and Apple Skillet Stuffing
Yield: Serves 8
Ingredients: 1 1/2 pounds, baguette, cut into 1/2-inch cubes (18 cups); 2 1/4 cups, chicken broth; 1 1/2 cups, apple cider; 4 , large eggs, lightly beaten; 8 ounces, bulk pork sausage; 8 tablespoons, unsalted butter; 2 , onions, chopped fine; 2 , apples, peeled, cored, halved, and cut into 1/4-inch pieces; 3 , celery ribs, minced; 1 1/2 teaspoons, salt; 1 1/2 tablespoons, minced fresh thyme; 1 1/2 tablespoons, minced fresh sage; 3 , garlic cloves, minced; 3/4 teaspoon, pepper

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By Cristin Walsh

Appears in Cook's Country October/November 2013

For stuffing with a high crunch quotient, we grabbed a skillet. But that was just the starting point.

SERVES8

TIME1½ hours, plus 20 minutes cooling

WHY THIS RECIPE WORKS

To maximize the crunchy, buttery portion of our holiday stuffing, we bake it in a skillet, doubling the golden-brown crust by crisping it up on the top and the bottom. A baguette provides the best texture for our stuffing, since its crust-t...

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