Every stuffing is made better with just a little bit of meat. This one uses sausage and lots of sage, bringing out the Thanksgiving big guns. br
Ingredients
2 loaves of ead, cubed
8 Tbsp. butter
1 1/2 pounds sausage, removed from casing
1 yellow onion, diced
4 celery stalks, diced
1 cup carrots, diced
2 cloves garlic, minced
1/4 cup fresh sage, minced
4 cups chicken oth
3 eggs
1/4 cup parsley, minced
Directions
Preheat oven to 350 degrees. Place ead on baking sheet and palce in the oven for 10 minutes. Remove and set aside. In a large pot over medium high heat, toss in sausage and own. Add butter and allow it to melt. Add in onions, garlic, celery, carrot and sage and cook until the vegetables have softened, about five minutes. Remove from heat and add 2 cups of chicken oth and ead cubes. In another bowl, whisk together remaining 2 cups of oth, egg and half of the parsley until well mixed. Pour egg mixture into the ead and stir until evenly combined. Transfer to a 9” x 13” baking dish and cover with aluminum foil. Bake for 45 minutes. Remove foil and bake for another 10 minutes. Top with additional parsley and a sprig of fresh sage.
Serves 4 to 6
--Kim Cooper--
