Friday, November 16, 2012

Sausage and Sage Stuffing

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Besides Roasted Red Peppers, the thing I look forward to the most on Thanksgiving is the stuffing. Eating it only once a year is completely unacceptable to me. I could eat a box of StoveTop any day and have absolutely no regrets. Sometimes it accidentally finds its way into my cart and I have no choice but to make it. In a crazy month like July, too! I've actually tried to sneak it into recipes in the past to justify eating it on a non-Thanksgiving day. Works in my book.
This stuffing is packed with flavor from the pork, onions, celery, sage and parsley. I lightened it up a bit by using light butter instead of the regular stuff, so you can feel slightly better about eating all those carbs. If you can find turkey stock in your local grocery store, go ahead and use that. I couldn't find any so I resorted to good ol' chicken stock, but that did the trick. The stuffing was so moist and is definitely a keeper. It gives StoveTop a run for its money. Enjoy!
Printable Recipe

  • 1 lb. bulk pork sausage
  • 8 tbsp. (1 stick) light unsalted butter
  • 2 medium onions, cut into 1/4-inch dice (about 3 cups)
  • 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
  • 1 (14 oz.) package seasoned bread stuffing cubes
  • 1/3 cup fresh parsley, chopped
  • 1 tsp. celery salt
  • 2 tbsp. fresh sage, chopped
  • 1/2 tsp. dried thyme, crumbled
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 1/4 cups hot homemade chicken stock or canned chicken stock, plus 1/2 cup more if baking all of stuffing outside of turkey

In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl.

In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)

Transfer to large bowl with sausage crumbles and add stuffing cubes, parsley, celery salt, sage, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.

If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe .

If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

You can also cut the recipe in half and bake it in a 9x9" pan like I did. Or else you can divide the full mixture in half and bake it in two 9x9" pans if you want to save one pan for a separate occasion.

Source: Adapted from Epicurious

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