Classic stuffing is a childhood favorite of chef Brittanny Anderson (Metzger Bar & Butchery and Brenner Pass in Richmond, Virginia). This sweet and savory breakfast version uses challah bread, roasted apples, and Jimmy Dean Maple Sausage--sliced and griddled like French toast.



Yield 6 servings and about 2 cups syrup

Prep Time 25 minutes, plus overnight chilling

Cook Time 2 3/4 hours




16 ounces Jimmy Dean Premium Pork Maple Sausage (or can substitute 16 ounces Jimmy Dean Premium Pork Regular Sausage)

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

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




Cook the onion with vegetable oil in a large frying pan over medium-low heat, stirring occasionally, for 30 minutes or until deeply browned and caramelized. Add 1 stick of butter and fresh thyme and cook until butter is melted. Transfer mixture to a large bowl.




Preheat oven to 350°F. 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. Drain sausage and add to butter and onion mixture.



Add challah, apple, salt, sage, dried thyme, and nutmeg to the bowl, and gently stir to combine. While stirring constantly, slowly pour in apple cider. If challah is not moistened and sponge-like at this point, drizzle in more apple cider as needed. Taste and season with more salt and pepper as needed.



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 400°F. 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.




Run a thin knife around the stuffing loaf to loosen, then flip out onto a cutting board. Cut crosswise into 6 (about 1 1/2-inch thick) slices.





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.