Italian Sausage Stuffing

It was Valentines Day. She Who Must Be Obeyed wanted Turkey for dinner. A true romantic bows to the whims of the woman he loves. Turkey it would be. However, turkey requires a great stuffing. I went for another level and made Italian Sausage Stuffing!

I started by putting 16 slices of bread on baking trays and put them in a 300 F oven for 20 minutes to dry them. Then I cubed them to 1/2 inch and put 6 cups of the cubes in a large bowl.

I melted 50 ml (1/4 cup) of butter in a fry pan over medium heat until it was foamy. I added 250 ml (1 cup) of diced onion and 125 ml (1/2 cup) of diced celery and sautéed until softened, about 5 minutes. I added 3 ml (1/2 teaspoon) each of rosemary, sage, thyme, savory and poultry seasoning and sautéed for 1 minute longer. I put the mixture in the bowl with the bread cubes.

I put 300 grams (3/4 pounds) of Italian sausage in the fry pan and sautéed until cooked through and crumbly. I added it to the bread cubes and mixed.

I chopped 1/2 an apple that had been peeled and cored and added it to the cubes.

I added 175 ml (3/4 cup) of chicken stock into the cubes.

I put the stuffing into a covered casserole and baked at 325 F for 1 hour.

I have recorded a video of this recipe.

The Verdict

This is a great stuffing. It has all the seasoning notes of a traditional stuffing with a richness from the sausage which also adds some different seasoning input. The apple adds just a touch of sweetness.

It was well received by She Who Must Be Obeyed which is a good thing on Valentines Day!

The Old Fat Guy

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Italian Sausage Stuffing

Ingredients

• 16 slices bread
• 50 ml (1/4 cup) butter
• 250 ml (1 cup) chopped onion
• 125 ml (1/2 cup) chopped celery
• 3 ml (1/2 tsp) savory
• 3 ml (1/2 tsp) sage
• 3 ml (1/2 tsp) poultry seasoning
• 3 ml (1/2 tsp) thyme
• 3 ml (1/2 tsp) rosemary
• 300 grams (3/4 pound) Italian sausage
• 1/2 apple, peeled, cored, chopped
• 175 ml (3/4 cup) chicken stock

Instructions

1. Put the bread slices on baking trays in a 300 F oven for 20 minutes.
2. Cut the bread into 1/2 inch cubes. Put 1.5 litres or 6 cups of the crumbs in a large bowl.
3. Heat the butter in a fry pan over medium heat until foamy.
4. Sauté the celery and onion until soft, about 5 minutes.
5. Add the savory, sage, poultry seasoning, thyme and rosemary and sauté for 1 minute more.
6. Put the mixture over the bread cubes.
7. Sauté the sausage breaking it down with a spoon until it is cooked through.
8. Add the sausage to the bread cubes.
9. Add the apple and mix thoroughly.
10. Sprinkle the chicken stock over the bread and mix to moisten.
11. Put the stuffing in a covered casserole and cook for 1 hour at 325 F.

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