Best Thanksgiving Recipe of 2014

The exclusive recipe from our Executive Chef, Andy Roenbeck, for Lucca. This will make the difference at your table during Thanksgiving this year.

 Lucca's Tuscan Apple and Sausage Stuffing
Yield: 8 servings

  1. 2 loaves Italian bread, crusts removed and bread cut into 3/4-inch cubes (20 cups)
  2. 1/4 cup extra-virgin olive oil
  3. 1 1/2 pounds sweet Italian sausage, casings removed
  4. 3 Granny Smith Apples, finely diced
  5. ¼ cup dried cranberries
  6. 1 cup Apple Cider
  7. 2 large onions, finely diced
  8. 1 large carrot, finely diced 
  9. 1 large celery rib, finely diced
  10. 3 large garlic cloves, very finely chopped
  11. ¼  cup finely  chopped sage leaves
  12.  2 tbsp finely chopped rosemary leaves
  13. 2 tbsp fennel seed
  14. 4 tablespoons unsalted butter
  15. 1 cups turkey stock or low-sodium chicken broth
  16. Salt and freshly ground pepper
  1. Pre heat oven to 350 F.
  2. In a medium sauce pan on low heat, slowly rehydrated dried cranberries in Apple Cider, drain, and reserve juice.
  3. In large skillet heat the olive oil, add sausage and brown. Remove from pan, add the apples and cook until lightly brown. Remove. Add in onions and garlic, sweat until translucent. Add in carrots and celery and cook until just soft. Add in sausage, apples and cranberries, sage, rosemary, fennel seed and butter. Season with salt and pepper, remove from heat.
  4. In a large bowl combine bread and sausage mixture. Add enough stock and Apple cider to just combine the stuffing. Season with salt and pepper.
  5. Place stuffing in a buttered 13x9 baking dish and bake at 350 F for 30 minutes until top is crispy.

We Do Not recommend stuffing the inside of your turkey but if you do make sure the internal temperature of the turkey is at least 175 F to kill of any bacteria.

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Friday, November 14, 2014
Holidays Food


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