Saturday, April 3, 2010

Sausage Stuffing

Sausage, onion, and celery give this stuffing great flavor. Use fresh or canned chicken broth in this recipe, along with fresh herbs if you have them. Serve this sausage stuffing with a holiday turkey or serve with a pork or chicken dinner.

1 pound chorizo sausage or spicy Italian sausage
1/2 cup butter    Don't roll your eyes! Butter makes everything better:)
2 cups chopped onion
1 1/2 to 2 cups chopped celery
10 cups cubed French bread or white bread
1 tablespoon poultry seasoning
1 tablespoon finely chopped fresh sage or 1 teaspoon dried leaf sage, crumbled
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
dash freshly ground black pepper
1 1/2 to 1 3/4 cups chicken broth

Lightly butter a 9x13-inch baking dish. Heat oven to 350°.
In a large skillet over medium heat, cook the sausage, breaking up and stirring frequently, until sausage is no longer pink. Remove to paper towels to drain. Wipe out the skillet and melt the butter over medium-low heat. Add the onion and celery and cook, stirring, until the vegetables are softened, about 5 to 7 minutes.

In a large mixing bowl, toss the bread cubes with the herbs and seasonings. Add the vegetables with the butter and the drained sausage. Stir in chicken broth until well moistened, but not mushy. Pack gently into the prepared baking dish and cover tightly with foil. Bake for 25 minutes. Remove foil and broil for about 3 to 4 minutes, or just until browned on top.

Serves 10 to 12.

1 comment:

  1. Hi Priscilla,
    My mum was telling me about her grandmother's sausage stuffing (who was Scottish) and lamenting that she never learned how to make it. I'm so excited to give this a try and see how close it is to the stuffing my mum had as a kid!