SAUSAGE BREAD STUFFING

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SAUSAGE BREAD STUFFING image

Number Of Ingredients 11

•1 tablespoon extra-virgin olive oil
•1 pound sweet Italian sausage, casing removed
•2 tablespoons unsalted butter
•1 onion, chopped
•3 celery stalks, sliced on the bias
•2 garlic cloves, minced
•1 heaping tablespoon minced fresh sage leaves, or 1 teaspoon crumbled dried sage
•1 cup white wine
•1 whole loaf bread, crusts removed, cubed (5 to 6 cups)
•1 cup chicken broth
•1/2 to 1 teaspoon coarse salt (depends on saltiness of sausage.

Steps:

  • 1.Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate. 2.Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon. 3.Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage, the chicken broth, and salt to taste and cook for 1 minute. Cool the mixture. (This can be done quickly by spreading the mixture on a rimmed cookie sheet and chilling it in the refrigerator.) 4.Stuff the mixture into the cavity and neck of a cooked turkey, or place it in a large buttered baking dish and bake at 375 degrees Fahrenheit for 25 minutes, or until browned on top and heated through.

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