Sausage stuffing! This traditional Thanksgiving side is elevated to ‘star status’ by the addition of sweet Italian sausage. The full recipe and more Thanksgiving ideas are on my website: www.dougcooking.com
Recipe recap:
1 1/4 lbs cubes bread, from a rustic sour dough loaf
2 small yellow onions, diced
4 stalks celery, diced
1 stick butter
1 tbsp fresh chopped sage
1 tbsp fresh chopped rosemary
1 lbs sweet Italian sausage
1 tsp ground fennel
2 cups chicken stock
1 cup turkey stock
(For store bought stock mixture, add 1 tsp gelatin)
2 eggs
Cube bread into 1 inch squares and dry in oven at 300°F on sheet pan
Sauté onions and celery in the butter, add the sage/ rosemary. Place mixture inside bowl
Sauté sausage, adding ground sage, until full browned.
Whisk eggs then combine in a larger measuring pitcher with both broths
Add all to a large bowl and mix gently until bread cubes are moistened. Pour into baking dish. Preferably, refrigerate overnight.
Bake at 400°F covered for 30 min, then uncovered for 20-30 min more. Enjoy!
0:00 - Intro
0:22 - Ingredients
0:58 - Toast the bread cubes and prep vegetables
1:17 - Sauté onions and celery
1:52 - Brown the sausage
2:30 - Prep stock and egg mixture
3:01 - Recap of prep steps
3:32 - Combine all stuffing ingredients
3:50 - Mix and transfer to baking dish
4:19 - Refrigerate overnight
4:45 - Baking instructions
5:08 - Out of the oven
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