I ❤ stuffing. I ❤ sausage. And stuffing with sausage in it makes me deliriously happy. This recipe definitely takes some work but it’s worth it!
Yield: 10-12 servings
- 10 cups bread cubes (⅓ – ½ inch, from crusty bread)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cups chopped onions
- 2 cups chopped celery
- 2 tablespoons chopped fresh sage
- ½ cup dry white wine (OR more broth and a bit of lemon juice)
- 1 pound spicy pork sausage (not in casing)
- ½ cup chopped fresh flat-leaf parsley
- ½ cup chopped celery leaves
- 3 large eggs
- 1 teaspoon salt (unless stuffing into brined bird)
- ½ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
- 1 cup low-salt, low-fat chicken broth
- Toast bread cubes on cookie sheets in 350 oven until golden brown. Set aside.
Melt butter with oil in heavy large skillet over medium-high heat. Add onions and celery and sauté till tender. Add sage, sauté 1 minute. Add wine, boil until it evaporates. Add sausage and cook until cooked through.
Stir pork mixture, parsley and celery leaves into bread cubes. Whisk eggs, salt, nutmeg and pepper in medium bowl. Add to stuffing.
- Bake in bird OR in a separate buttered dish. If baking separately, add more broth until moist, cover with buttered foil for about 30 minutes, then remove foil and allow stuffing to brown.
The first two steps can be done a day in advance. Store the bread at room temperature, and keep the pork mixture refrigerated.
(From an old friend and excellent chef, Bitsy Lee.)