Anne Burrell's Sausage-Apple-Walnut Stuffing | Secrets of a Restaurant Chef | Food Network
Add some crunch and spice to your Thanksgiving menu with Anne's Sausage, Apple and Walnut Stuffing! Subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/RFHN3uw. Get the recipe ▶ https://ift.tt/Am1wN3W Subscribe to Food Network ▶ https://ift.tt/m5hb2Rj Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sausage, Apple, and Walnut Stuffing RECIPE COURTESY OF ANNE BURRELL Level: Easy Total: 1 hr 20 min Prep: 20 min Cook: 1 hr Yield: 10 servings Ingredients Extra-virgin olive oil 1 large onion, finely diced 3 ribs celery, finely diced Kosher salt 3 cloves garlic, smashed and finely diced 1 pound spicy sausage, casing removed, broken up into bite-size chunks 3 Granny Smith apples, peeled, cored, and cut into 1-inch dice 1 cup apple cider 1/2 bunch sage, leaves finely chopped 3/4 cup coarsely chopped walnuts 10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes 2 to 3 cups chicken stock Directions Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat. Preheat the oven to 350 degrees F. Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top. Remove from the oven and serve. MMMMM...stuffing! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/Qn1ywNr ▶ FULL EPISODES: https://ift.tt/ghPvzNs ▶ FACEBOOK: https://ift.tt/JyWdY8S ▶ INSTAGRAM: https://ift.tt/jck4Znu ▶ TWITTER: https://twitter.com/FoodNetwork #AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #SausageAppleWalnutStuffing Anne Burrell's Sausage-Apple-Walnut Stuffing | Secrets of a Restaurant Chef | Food Network https://www.youtube.com/watch?v=8g6gwD5C0mM
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