Pumpernickel Sausage Stuffing

Pumpernickel Sausage Stuffing

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    tablespoons unsalted butter

  • 1

    pound sweet Italian sausage (casings removed), meat chopped

  • 2

    large celery ribs with leaves, chopped

  • 1

    large onion, chopped

  • 1

    loaf of pumpernickel raisin bread (1 pound), cut into 1-inch cubes and dried (leave out overnight or lightly toast in a 200 degrees oven)

  • 1

    sleeve saltine crackers (4 ounces), crumbled

  • 1

    tablespoon fresh thyme, chopped

  • 4

    eggs, lightly beaten

  • 2

    cups turkey stock or canned low-sodium chicken broth

  • ¼

    cup chopped flat-leaf parsley

  • Kosher salt and freshly ground pepper

Directions

Preheat the oven to 350 degrees . In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes, crumbling the meat with the back of a spoon. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool. Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well (use your hands if you like-its fun). The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.)


Nutrition

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