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Recipe
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TitleMom's Sausage and Sage Stuffing
Ingredients1 lb sage breakfast sausage
8 cubes dried bread cubes
1 stick butter
1 ½ – 2 cups celery (half a head), large dice
1 ½ – 2 cups onion (2 med), large dice
1 Tblsp each dried parsley, sage, rosemary and thyme
(sing it with me wink )
salt and pepper to taste
approx 1 quart chicken stock



MethodIn a large skillet saute the sausage until no pink remains, breaking it apart into small pieces. I use a potato masher and a little stock or water to help in this process. In the largest bowl you own add the bread cubes and top with the sausage to cool.

2 Mom Stuff Saus And Bread

In the same skillet, start melting your butter. Add your onion and celery and stir well to combine. Gently saute until starting to soften, then add your herbs.
2 Mom Stuff Veg And Herb

Cook until fragrant, onions are transparent but celery still has a touch of crunch. Cool slightly and season with S & P to taste. Add to your sausage and bread combo and gently toss it all together.

Add about half of your chicken stock and toss well to combine. Wait a few minutes to let this absorb. Repeat this process, adding first another cup or so, waiting, and then... The goal is to have it be moist, but not soggy. Actually, you kind of want the texture of the dried bread to return to the texture of fresh bread?

2 Mom Stuff Prebake

If you choose to stuff your bird, stop here. The stuffing will remain moist from the juices of the bird. If you choose to use your slow-cooker, again, stop here. It will retain its texture until cooked through. Personally, I like turning it up to “hi” for the last hour or so – I love that crusty edge!

If you choose to bake in the oven, I would add another cup of stock and encourage you to baste or sprinkle with even more throughout the cooking time – even well covered, this method will dry it out fastest, with less pleasing results, at least to my taste.
Posted byLinda
Posted onThursday 23 November 2017 - 02:08:26