RECIPE | Challah and Maple Sausage Stuffing Slices
Sweet, savory, and griddled like French toast
November 18, 2020 ● 3 min read
Yield: 6 servings and about 2 cups syrup
Prep Time: 25 minutes, plus overnight chilling
Cook Time: 2 3/4 hours
1 onion, thinly sliced
1 tablespoon vegetable oil
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, plus more for greasing the pan
Leaves from 4 fresh thyme sprigs
1 package Jimmy Dean Premium Pork Maple Sausage
6 cups diced challah bread (about 2/3 loaf)
1 apple, diced
1 teaspoon kosher salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/8 teaspoon grated nutmeg
1 cup apple cider, plus more as needed
Ground black pepper
Roasted Apple Cider Syrup:
3 tablespoons unsalted butter, divided
2 apples, peeled and cut into 1/2-inch thick wedges
1/2 teaspoon ground cinnamon
8 tablespoons granulated sugar, divided
1/4 cup maple syrup
1 cup apple cider
Preheat oven to 350ºF. Butter a 9-inch loaf pan.
Cook Jimmy Dean Premium Pork Maple Sausage in the same frying pan as the onions over medium heat, stirring frequently, 8-10 minutes or until thoroughly cooked. Add to butter and onion mixture.
Transfer mixture to loaf pan and press into the pan to compact slightly. Bake for 1 hour or until golden brown on top. Let cool until lukewarm, then cover and refrigerate overnight.
Preheat oven to 400ºF. Melt 1 tablespoon of butter in a large ovensafe frying pan over medium heat. Remove from the heat, add the apples, cinnamon, and 1 tablespoon of granulated sugar, and toss to combine. Roast 20 minutes or until almost tender.
Place the pan of apples over medium heat. Sprinkle with remaining 7 tablespoons granulated sugar and cook, stirring occasionally, until melted and a golden brown caramel forms, about 5 minutes. Stir in maple syrup and simmer 2 minutes. Stir in apple cider and cook over medium-high heat 8 to 10 minutes until syrupy and thickened slightly. Remove from the heat and stir in remaining 2 tablespoons butter until melted.
Melt remaining 1 tablespoon butter in a large nonstick frying pan over medium-low heat. Add half the stuffing slices cut-side down and pan-fry until heated through and browned, 5 to 6 minutes per side.
Transfer to a serving plate and repeat frying remaining slices. Serve with the roasted apple syrup.