Sausage Stuffing

00achampagnebzloSo… yeh… this is not, really “stuffing,” because I do not, actually, put it inside the bird on the big day.

It is, however, very, very good, and pretty simple to toss together so, why not follow my family’s tradition, open up a bottle of something sparkly, and knock back a couple of coupes until you really don’t care if it is “stuffing” or if it’s “dressing.”

Are we good, here? I think we are good here… just let me pop that cork…

01breadybzloINGREDIENTS
•1 lb bulk sage sausage
•2 cups diced onion
•1 cup chopped celery
•3 or 4 tbsp butter
•8 cups stuffing cubes (I used bread cubes from my market’s bakery, but go ahead and use a bag of stuffing if you like)
02baddstuffingbzlo•1/2 tsp dried 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)

03abakedbzloNo Sherry Peppers Sauce? No problem! Simply add one tablespoon of decent sherry (not that “cooking sherry” crap) and mebbe a bit of your favorite hot sauce.

Preheat the oven to 375º.

Warm 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 cook, stirring often, until the onion is tender, about another eight minutes.

03bplatebzloWarm the chicken or veggie stock for 90 seconds in the ‘wave, then pour over the stuffing cubes with the sea salt in a large bowl and stir until moistened.

Add 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. Remove the foil, then bake until golden and just a bit crispity on top, 20 more minutes.

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