Sage Sausage Stuffing
Our
traditional Thanksgiving sausage and sage stuffing owes its perfect texture to
oven-baked bread, which absorbs a rich base of eggs, broth and butter.
INGREDIENTS
- 3 eggs
- 2 stalks celery chopped
- 4 tbsp butter unsalted
- 1/4 cup sage fresh, chopped
- 1/2 cup craisins
- 1 onion chopped (white or red)
- 2 cloves garlic minced
- 1/4 cup parsley fresh, chopped
- 3/4 cup chicken broth low sodium
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 loaf bread cut into cubes, I used a French baguette
- 1 lb pork sausage casings removed
INSTRUCTIONS
First, preheat
the oven to 275 degrees F. Spread the cubes of bread evenly on a baking sheet.
Bake for about 45 minutes or until the bread is completely dry.
Then, increase
the oven temperature to 350 degrees F. Spray a baking dish with cooking spray.
In a large
skillet, melt the butter over medium heat. Add the sausages and break with a
wooden spoon or potato pestle, in small pieces. Cook until the sausage is no
longer pink.
Add onion,
celery, garlic, sage and craisines; cook for about 10 minutes, until the
vegetables have softened. Remove from fire.
In a bowl,
whisk together eggs, parsley, garlic and broth. Season the egg mixture with
salt and pepper. Add the sausage mixture to the eggs and gently stir in the
bread cubes until smooth.
Transfer the
stuffing into a prepared baking dish and cover with foil. Bake for 45 minutes.
Remove the aluminum foil and continue to cook until golden brown and the top is
crisp for another 15 minutes.
Take out of
the oven and let cool down. Garnish with parsley and serve. Happy Cooking Time.
