Apple and Sage Dressing
Chef Jason
Rated 5.0 stars by 1 users
Servings
10
Prep Time
30 minutes
Cook Time
110 minutes
Hey there, it’s Chef Jason! 🍎🌿 Get ready for a next-level holiday side with my Apple and Sage Dressing! We’re combining golden-baked brioche and sourdough croutons with sautéed Granny Smith apples, savory ground pork, and a fragrant mix of fresh sage and thyme. All soaked in a rich custard of eggs, milk, and cream, then baked to crispy perfection. Every bite is a perfect blend of sweet, savory, and herb-infused goodness. This isn’t just stuffing—it’s the ultimate holiday comfort dish that’ll have everyone reaching for seconds! 🍽✨
Ingredients
-
3 Granny Smith apples
-
1 pound Butcher box ground pork
-
1 loaf brioche
-
1 loaf sourdough bread
-
1 bunch sage
-
¼ bunch thyme
-
4 eggs
-
3 cups milk
-
2 cups cream
-
2 ounces unsalted butter
-
Balinese Truffle Salt
-
Black pepper
-
Cutting board
-
Knife
-
Peeler
-
Bread knife
-
2 mixing bowls
-
Whisk
-
Sheet tray lined with parchment paper
-
Large saute pan
-
Pan spray
-
13x9” Pyrex container or similar sized casserole dish
-
Cup measures
Mise en Place 🔪
Directions
Prep 🥒
Preheat the oven to 350F.
Peel, core, and dice the apples into 1-inch pieces.
Trim the crusts and dice the brioche into 1-inch pieces. We will need about 12 cups of diced brioche for this recipe.
Chiffonade the sage and chop the thyme.
Whisk the eggs together in a mixing bowl.
Add the cream and milk and season with Balinese Truffle Salt and black pepper.
How to Cook 🍳
Transfer the diced bread to a sheet tray lined with parchment paper and bake for 15-20 minutes or until golden brown and delicious. Once cooked, transfer the bread to a mixing bowl.
In a large sauté pan over medium heat, melt the butter and add the apples. Season with a pinch of Balinese Truffle Salt and cook the apples until softened, about 6-8 minutes. Once cooked, transfer the apples to the mixing bowl with the croutons.
Using the same sauté pan, cook the ground pork over medium heat until browned and fully cooked, about 8-10 minutes. Season with Balinese Truffle Salt and black pepper. Once cooked, transfer the pork to the mixing bowl with the croutons and apples.
Add the sage and thyme to the mixing bowl and season with Balinese Truffle Salt and black pepper. Mix everything together well.
To build the dressing: Spray the casserole dish with pan spray and transfer all the crouton mixture into the dish.
Pour ¾ of the egg mixture over the top and allow it to sit for 15 minutes to absorb.
After 15 minutes, pour the remaining egg mixture on top and transfer to the oven. Bake for about 1 ½ hours, or until golden brown on top and fully set.
Enjoy your delicious apple, sage, pork, and mixed-bread dressing for Thanksgiving dinner!
Reheating Instructions 🔥
Cover the casserole dish with aluminum foil and bake in a 350F oven for 30 minutes or until hot throughout.