Sausage Stuffing

1h
Serves 1
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Directions

  1. 1Cube up and dry out your own bread or use boxed bread cubes.
  2. 2Bake the bread cubes at 300 degrees for 30 minutes.
  3. 3Chop up some celery.
  4. 4Chop an onion.
  5. 5Chop mushrooms.
  6. 6Mince garlic.
  7. 7Chop fresh rosemary and thyme.
  8. 8Make a slit in the Italian sausage to remove the casing.
  9. 9Break up the sausage pieces in a pan and cook through.
  10. 10Remove cooked sausage from the pan, keeping the juices.
  11. 11Add butter to the pan with the sausage juices.
  12. 12Add all chopped vegetables to the pan.
  13. 13Season vegetables with salt and pepper.
  14. 14Cook vegetables until they sweat down.
  15. 15Add garlic and herbs to the vegetables and cook for another minute or so.
  16. 16Add the cooked sausage back into the pan with the vegetables.
  17. 17Sauté aggressively.
  18. 18Add the dried bread cubes to the pan.
  19. 19Pour about two cups of chicken broth into the pan.
  20. 20Carefully mix to rehydrate the bread with all the juices.
  21. 21Add poultry seasoning.
  22. 22Transfer the mixture to a buttered baking dish.
  23. 23Do not smush the mixture down; leave pockets for crispiness.
  24. 24Bake in the oven until the top is nice and golden brown.

Ingredients

  • 1 loaf French bread
  • 5 links Italian sausage
  • 1 stick butter
  • 4 celery stalks
  • 1 small onion
  • 1 cup mushrooms minced
  • 4 cloves garlic
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 2 cups chicken broth
  • 1 tablespoon poultry seasoning
  • to taste salt
  • to taste pepper

Equipment

knifecutting boardbaking sheetovenpanslotted spoonbowlbaking dish

Tips

  • If making your own bread cubes, cut up into bite-size pieces and bake in oven at 300 degrees for 30 minutes.
  • The bread should be plump but not mushy, add more broth if needed.
  • Don't smush the stuffing down in the baking dish; leave little pockets for crispiness.

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