Pumpernickel Sausage Stuffing
By Tufgrlz
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
- 1/4 cup chopped flat-leaf parsley
- Kosher salt and freshly ground pepper
Details
Adapted from rachaelraymag.com
Preparation
Step 1
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.)
You'll also love
- Pomegranate chocolate chip... 4.8/5 (6 Votes)
- Garlic Parmesan Pasta 4.5/5 (30 Votes)
- Vietnamese Diced Beef 4.7/5 (7 Votes)
- Apple Sauce Mac & Cheese with... 4.8/5 (6 Votes)
Review this recipe