Sausage Stuffing
Sausage Stuffing
Ingredients:
- 1 pound crusty French loaf
- 2 tbsp butter
- 4 tbsp olive oil, divided
- 1 pound ground pork sausage (or plant-based alternative)
- 1 medium onion, diced
- 1 cup pecan pieces
- 1 1/2 tbsp fresh chopped rosemary
- 1 1/2 tbsp fresh chopped thyme
- 1 tbsp fresh chopped sage
- 1 tsp salt
- 1 tsp black pepper
- 2 apples, diced
- 3 cups chicken stock (or vegetable stock)
- 1 egg
Directions
Cut the bread into large 1 inch cubes and lay on a baking sheet pan to dry out. It’s best to do this the night before and leave on the counter to dry out.
Preheat the oven to 350 degrees F, generously butter a 9×13 inch baking dish.
In a large pan, heat the olive oil and cook the pork sausage until no longer pink, transfer to a bowl.
Heat the remaining 2 tbsp olive oil in the same pan and add the diced onion, pecans, rosemary, thyme, sage, salt and pepper and cook until the onion softens, about 5 minutes.
Add the diced apples and stir well. Turn off the heat.
Beat the egg and add to the stock.
Add the bread cubes to a large bowl.
Add the cooked sausage on top of the bread cubes followed by the mixture in the pan.
Pour the stock and egg mixture over the bread mixture in the bowl and gently toss to coat the bread and make sure the ingredients are evenly distributed.
Transfer the stuffing to your prepared baking dish and cover with foil.
Bake in the oven for 30 minutes then discard the foil and bake for a further 30 minutes and the top is golden brown and crispy.
