Sausage and Cheese Stuffing

By CheeseDiva

Ingredients

• 1/2 cup butter plus additional for buttering dish
• 1 pound ground mild pork sausage
• 1 large onion, chopped
• 4 stalks celery, halved lengthwise and chopped
• 3 eggs
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup minced parsley
• 1 teaspoon minced fresh sage or 1/2 teaspoon dried
• 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
• 1/2 teaspoon fennel seeds 1 bag (12 ounces) dried bread cubes
• 2 cups (8 ounces) Wisconsin swiss cheese, shredded
• 1 cup (4 ounces) Wisconsin monterey jack cheese, shredded

Details

Servings 1
Adapted from wisconsincheesetalk.com

Preparation

Step 1

Heat oven to 400°F. Butter 9x13inch baking dish.

In large skillet over medium-high heat, cook pork until browned, about 5 minutes. Transfer to bowl. Wipe out skillet with paper towel, and return to heat.

Melt butter in skillet until foaming. Stir in onion and celery and cook until translucent, about 7 to 8 minutes.

Meanwhile, whisk eggs in large bowl until lightly beaten. Stir in broth, salt and pepper.

Add parsley, sage, thyme and fennel seed to skillet. Sauté until fragrant, about 30 seconds. Cool slightly and add to egg mixture. Mix well.

Add bread cubes, sausage, swiss and monterey jack to egg mixture and stir until uniformly combined. Transfer to prepared baking dish.

Cover baking dish tightly with foil; bake 25 minutes. Remove foil and continue baking until edges are crispy, about 15 to 20 minutes.

Tip: To make your own bread cubes, cut a 1-pound loaf of French bread into ¼-inch by ¼-inch cubes. Cover loosely with kitchen towel and dry 8 hours or overnight at room temperature.

Cheese Cupid Pairing: Sunshine Wheat Beer