**I partnered with Ontario Apple Growers to create this Apple, Fennel & Italian Sausage Stuffing. Although I received monetary compensation for this post, reviews and opinions expressed are my own.**
Apple Orchard Tour
I was invited to join Ontario Apple Growers on a local apple farm tour with several other food bloggers last week. Our first stop was Wilmot Orchards in Newcastle.
Wilmot Orchards is family-run farm set on a hill overlooking Lake Ontario. We were met by the owner Charles Stevens, his business partner Ian, his wife Judi and his daughter Courtney.
We toured through their acres of orchards, full of trees with bright red apples waiting to be harvested. We got so much information from Charles and Ian about this family-run farm and learned about all the hard work involved in running a successful apple farming business.
After we toured the orchards, we were treated to a fabulous local apple-themed lunch at the farm’s Appleberries Café, organized by Judi and Courtney.
How local apples get to you
Apples such as the ones from Wilmot Orchard are harvested at their peak and immediately sold and shipped to a nearby commercial apple storage facility. Our second stop of the day was Algoma Orchards in Clarington, a family-owned and state-of-the-art apple packing and storage facility.
We were greeted by President and Co-Owner, Kirk Kemp, who toured us around the facility and taught us how apples are processed and stored. A wonderful part of the tour was cruising through the facility inhaling a scrumptious fresh apple aroma!
The apples are first cleaned, graded and sorted, with only the best ones being selected for the consumer. The apples are stored in large bins in a very specifically controlled and cool atmosphere. There is a lot of technology and labour that goes into this storage process and Kirk is right on top of the latest trends. When apples are stored this way, the ripening process is halted so they remain fresh and crisp just like the day they were picked from the orchard. The apples can then be packaged at any time and delivered to grocery stores so you can buy them crisp and fresh. This is how our local apple growers can provide fresh local apples all year round!
We also learned about Algoma Orchards’ high-tech automated fresh juice and apple cider facility. At the end of the day, we were sent home with a huge bag of freshly harvested local apples and a jug of fresh-pressed mulled apple cider. What a treat!
With Canadian Thanksgiving falling in early October and American Thanksgiving later in November, I like to call this period of time “Friendsgiving”. It’s a great time to gather with family and friends to enjoy comforting meals that embrace the harvest season, including the apple harvest.
In the mid-1950’s when my parents immigrated to Canada from Italy, Thanksgiving was a new tradition for them. As they adjusted to their new life, they embraced a Thanksgiving tradition in their own unique way and it became part of their life.
The traditional stuffing was not typically in the Italian repertoire of food. I had to figure out a way to make our family fall in love with “stuffing” and make them believe it could be part of our family tradition. That’s when I decided to turn it into an international dish by adding an abundance of Italian ingredients and fresh local apples. Food with an Italian twist would surely please my extended family and friends!
What’s this stuffing recipe all about?
Since apples, fennel and pork all go together beautifully and are flavours my family loves, that’s where I started.
I browned de-cased Italian pork sausages, caramelized chopped onions, garlic and diced fennel bulb (no boring celery here) and large diced unpeeled sweet local Honeycrisp apples. I used torn chunks of Italian ciabatta loaf to absorb the small amount of moisture in this dish and to ensure the bread still stays crispy (no broth in this dish to make it soggy).
The seasonings take this combination of ingredients over the top: dried fennel seeds, Rosemary and sage. To satisfy the Italian palate and improve the dish further, I gave it a good dose of umami flavour by sprinkling it with freshly grated Parmesan cheese! The mixture was turned into a baking dish and baked until golden-crisp. The end result was a baked stuffing with familiar Italian flavours, sweet notes of fall apples, a dense texture and crisp top that everyone loved!
I chose local Honeycrisp apples for this dish. I love them because they’re firm and sweet and hold their shape when cooked. There’s no need to peel the apples! Just wash, core and dice them. The red apple peel actually keeps a lot of the apple’s nutrition and gives a little bit of a rosy colour to an otherwise brownish dish. To find out more about other types of local apples and how to use them, check out this guide.
Be sure not to skip the step of grinding the dried herbs with a mortar and pestle. This really “wakes” up the flavours of the dried herbs. When preparing the ciabatta bread, don’t cube it with a knife! Just tear it into random chunks – this gives the dish a rustic look and helps keep the stuffing crisp.
This Italian-inspired stuffing has now become our new family tradition! I hope it will become part of your world-cuisine Friendsgiving gathering too!
Apple, Fennel & Italian Sausage Stuffing
Apples, fennel, and pork all go together beautifully in this savoury Italian-inspired stuffing side dish. Browned de-cased Italian pork sausages, caramelized onions, garlic, fennel bulb, local Honeycrisp apples, and Italian ciabatta loaf are seasoned with fennel seeds, Rosemary, sage and Parmesan cheese. Baked to golden crisp, this dish makes the perfect side for any fall gathering.
Ingredients
- 1 ½ tablespoons olive oil, divided
- 500 g mild Italian pork sausages (about 4 - 5 sausages), removed from casings
- 1 ½ cups diced onion
- 2 garlic cloves, minced
- 1 ½ cups diced fennel bulb
- 2 teaspoons dried fennel seeds
- 2 teaspoons dried Rosemary
- 2 teaspoons dried sage
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 5 cups local Honeycrisp apples, cored, unpeeled and ½” diced (about 4 - 5 medium apples)
- 3 cups Italian ciabetta loaf, roughly torn into ½” pieces
- 2 eggs, lightly beaten with 2 tablespoons of water
- ¾ cup freshly grated Parmesan cheese, divided ½ cup and ¼ cup each
- Fresh sage leaves for garnish
Instructions
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Preheat oven to 375 degrees F. Prepare a 9 x 12” casserole dish by greasing the bottom and sides.
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In a large 6 quart Dutch oven, heat ½ tablespoon of the olive oil over medium-high heat. Working in two batches, add half of the de-cased sausage meat to the skillet. Cook while breaking up the sausage with a wooden spoon until browned and cooked through. With a slotted spoon remove sausage crumbles to a bowl. Repeat process with remaining sausage leaving the drippings in the Dutch oven.
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Meanwhile, in a mortar and pestle grind the dried fennel seeds, Rosemary and sage. Set aside.
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Add the remaining 1 tablespoon olive oil to the Dutch oven and add onion, garlic, and diced fennel bulb. Season with ground herbs, salt, and pepper. Cook over medium-high heat while stirring occasionally until the onions and fennel bulb are just tender, about 3 minutes.
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Add the diced apples and cook while stirring occasionally for another 5 minutes until the apples are just softening. Remove from heat.
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Return sausage meat and any accumulated juices to the cooked mixture in the Dutch oven. Add torn bread pieces and stir well until bread is completely coated with the juices and starting to moisten. Cool the mixture for about 10 minutes.
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In a small bowl whisk together the eggs and 2 tablespoons of water. To the slightly cooled mixture, add the beaten eggs and ½ cup of the Parmesan cheese (reserving remaining ¼ cup for topping) stirring well to combine.
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Turn mixture into the prepared casserole dish. Sprinkle top with remaining ¼ cup Parmesan cheese.
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Bake for 30 minutes until the top is golden and crispy. Garnish with fresh sage.
Diane Galambos says
Sounds like a great adventure, Rita. I may not be able to abandon the traditional family dressing, but if I ever do this sounds very appealing! nice photos, BTW!
Rita Jakobschuk says
Thank you Diane! It’s so great to have a family tradition of recipes no matter what they are!
Janis Maine says
Oh Rita, that looks great!! I can almost smell the apples you described on your tour. What a good way to enjoy the sweetness of our Canadian apples. Thanks for the recipe.
Rita Jakobschuk says
You’re so welcome Janis! Local apples are so great!
Antoinette says
What an informative post about your tour of the apple orchard! I will definitely be trying your stuffing recipe with an Italian twist. It looks amazing!
Rita Jakobschuk says
I hope you’ll love this stuffing as much as my family does!
Anne Drozda says
The Apple tour sounds so exciting and the apples look so delicious!
I’m celebrating American Thanksgiving and I can’t wait to make your Apple Stuffing !
Thanks Rita
Rita Jakobschuk says
It was a great experience learning all about local apples. I hope you’ll enjoy this recipe! Thank you Anne!
Susan McDonald says
This stuffing looks absolutely delicious and I love HoneyCrisp apples so that’s even better! Looking forward to making this recipe real soon!
Rita Jakobschuk says
Thank you Susan! I hope you’ll enjoy it. It’s really delicious! And yes who doesn’t love Honeycrisp apples!
Kristina says
This stuffing recipe is so delicious! I made it for a family gathering and I cannot wait to make it again.
Thanks Rita!
Alisa Infanti says
That looks amazing and I love the idea of the fennel in the stuffing. I bet it smells great!
Rita Jakobschuk says
Thank you wendy!
Rita Jakobschuk says
It does smell great Alisa! I love fennel in many recipes and it pairs well with apples.
Wendy Solway says
What a great post – so much information. Thanks for all the tips you’ve provided here Rita.
Rita Jakobschuk says
Thank you wendy!
Wendy Solway says
Such an interesting post- I love this time of year. Thanks for all the great tips with this recipe Rita.
Cathy Brak says
Rita, I saved this recipe when you posted it (on Instagram, I think) around Thanksgiving. Tonight, I just made it with gluten free crusty bread for dinner and served it with a salad. I absolutely love it! This is a recipe I’ll be coming back to for special holiday meals!
Rita Jakobschuk says
Cathy, I’m thrilled you were able to renovate this recipe to gluten free and that you loved it! Good to know this can be done so I can advise other followers that have gluten needs. It’s also one of our favourites for special holiday meals. Thank you for making it! Rita