Sausage Stuffing

Sausage Stuffing

Ingredients
  

  • 1 loaf Sun Flour Mills Sandwich Bread cut into bite-size cubes
  • 2 TBSP olive oil
  • 1 lb ground pork sausage we love sage sausage
  • 2 cups chopped celery about 4 large stalks
  • 2 cups chopped onion about 1 large onion
  • 2 TBSP minced garlic 4 cloves
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1 1/2 tsp ground sage
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 cups turkey chicken, or vegetable stock, divided

Instructions
 

  • Bake Sun Flour Mills bread as directed. Slice and then cube bread into 1/2 inch squares. Bake cubes in a 350 degree oven for 30 minutes, or until bread is well toasted. Allow bread to cool and place in a large bowl.
  • Grease a 9 x 13-inch baking sheet and set aside.
  • In a large pot, heat olive oil until shimmering. Add sausage, break apart as it cooks. Cook until no pink pieces of sausage remain, about three minutes. Remove the sausage from the oil using a slotted spoon. Place sausage on a plate and set aside.
  • Add celery to pot. Cook until celery just begins to soften, about two minutes. Add onion. Cook for two minutes, continue to stir frequently. Add garlic, herbs, salt, and pepper. Cook until celery and onion are soft and aromatic.
  • Spoon vegetables onto the bread cubes. Add sausage pieces and stir.
  • Pour about two cups of broth over the bread. Stir until cubes absorb the broth. This takes a minute. Add an additional cup of broth. Continue to stir until broth is absorbed. If bread seems dry, add final cup of broth. (Bread cubes should be moist but not soggy. Transfer stuffing to prepared pan.
  • Cover pan with aluminum foil and bake in a 325 degree oven until warm, about 30 minutes. Remove foil and return pan to the oven and bake until golden brown about five minutes.
Skills

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Posted on

July 28, 2016

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