Qorkz Kitchen

/

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Rustic Sourdough Stuffing with Green Apples and Sausage

Ingredients 

1 Batard Sourdough
1 Pound Breakfast Sausage
2 Tablespoons Italian Parsley
1 Tablespoon Rosemary
3 Leeks
1 Sweet Onion
2 Tablespoons Sage
3 Ribs Celery
1 Cup Dried Cranberries
1 Cup Chicken Stock
1 Stick Butter
1 Tablespoon Salt
1 Teaspoon Black Pepper
2 Green Apples

Directions 

Preheat the oven to 300 degrees F. Cut the sourdough batard into 1 inch cubes. 

Line a baking sheet with aluminum foil. Add the bread cubes to the pan and bake at 300 degrees F., for 8 - 10 minutes or until the croutons are hard. 

Using an apple corer, core out the middle of the green apples and slice into a rough chop. 

Cut away the rough green tops of the leeks. 

Be sure to wash the dirt out of the different layers of the leeks before you cut them. Slice them into thin ribbons. 

Roughly chop both the sage and the rosemary and set aside.

Cut the Italian parsley into a fine dice and set aside.

Cut the celery ribs into a rough dice and set aside.

Cut the onion into a fine dice and set aside. 

Wine Pairing

This stuffing has the sour flavor from the bread and the bright tartness from the cranberries. Try a wine with a bright crisp flavor to bring your meal together. Try the Petrified Forest Sauvignon Blanc $23. The balanced acidity and melon flavors are sure to please!  

Melt the butter into a deep Dutch oven or skillet. Add the onion, celery, leeks, parsley, sage, rosemary, apples, salt, and pepper to the pot and cook over medium heat for 10-15 minutes. 

Cut away the casings from the sausage links and discard. 

Remove the vegetable mixture from the heat and transfer to a bowl. In the same pot, add the sausage and cook for ten minutes or until cooked all the way through. 

Once the sausage is cooked through, return the vegetable mixture, dried cranberries, croutons, and chicken stock to the pot and stir to combine. 

Preheat the oven to 350 degrees F.  Transfer the stuffing mixture to a 9x12 baking sheet.   

Bake the stuffing for 30 minutes or until the top starts to brown. 

Finish The Dish 

Serve this stuffing alongside your turkey for a nice sour and tart contrast to the bird. Enjoy!