Thursday, November 15, 2012

Italian Sausage Stuffing

Serves 4-8

  • ¼ stick unsalted butter
  • 1 cup chopped celery
  • ½ cup onion
  • ¼ lb skinless Italian sausage (mild or spicy!)
  • ½ teaspoon parsley
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • 1 cup chicken broth
  • 41/2 cups cubed bread

Hamburger buns, white bread, and pumpernickel were used; 
they were cubed and baked at 350 degrees until dry and slightly crisp but not browned.


Preheat oven to 350 degrees. On stove top, melt butter in a large skillet over medium heat. Saute the celery and onion until it is soft and fragrant about 3-5 minutes. Add pinches of sausage, stir, and add parsley, rosemary and thyme; continue to cook and stir until sausage is browned.  Pour all the ingredients into a large bowl and toss until mixed and the cubes are moist (be careful not to smash the bread too much). Spoon into a 9” baking dish and slightly flatten with the back of a spoon or your hand. Bake for 15 minutes covered with foil and 15 minutes uncovered or until top is browned.

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