Sausage Stuffing

04bThanksPlatebfLOWe’re a couple of weeks out from Thanksgiving, and, really, only a couple of weeks before Christmas, so let’s sit back and think about one of the best parts of any holiday dinner; the stuffing!

I’ve tried a lot of different stuffing recipes; corn bread, chestnut, you name it, but this recipe – made with cubed potato bread from the local market and sage sausage from another local Mennonite market – may very well be my new favorite and standard stuffing going forward.

01aSageSausagebfLONeed to make a slight change? Go for it! I am pretty certain that ‘shrooms would be a nice addition; and a splash of brandy might could be nice, too.

•2 cups diced onion
•1 cup chopped celery
•3 or 4 tbsp butter
•8 cups cubed bread
•1/2 tsp parsley
•1/2 tsp garlic powder
1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tbsp Sherry Peppers Sauce
•1-3/4 cup chicken or veggie stock
•1/2 tsp sea salt (I used smoked paprika sea salt)
•1 tbsp butter (for the baking pan)
•2 tbsp butter (for the top of the stuffing)

Preheat the oven to 375º.

02aStuffingMixbfLOWarm a large skillet over medium-high heat.

Add the sausage and cook, breaking up, until lightly browned, about five minutes, then add the onion, celery, seasonings, and Sherry Peppers Sauce and continue to cook, stirring often, until the onion is tender, about another eight minutes.

Warm the chicken or veggie stock for 90 seconds in the ‘wave, then pour over the stuffing cubes with the sea salt and stir until moistened.

04aStuffingBakedbfLOAdd the sausage, onion, and celery, and stir until nicely combined.

Brush the butter over the bottom and sides of a 2-1/2 quart (11-3/4 x 8-3/4 inch) baking pan and pat the stuffing in place.

Dot with with more butter, cover with foil, and bake 30 minutes.

Uncover and bake until golden, 20 more minutes more.

Really tasty stuffing; and not too much bother to make.

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