Classic Sage and Sausage Stuffing
French Bread and Sausage Stuffing
Dec 5, 2006
Mary Ellen Bartley
Her mother's philosophy of cooking? "If a little sausage was good in this stuffing, a lot would be better!" says our health editor, Toni Hope.
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Cook Time: 0 hours 40
loaf French bread
package pork sausage meat
medium celery stalks
loosely packed fresh parsley leaves
1 tbsp. fresh thyme leaves
1 tsp. poultry seasoning
1 tsp. coarsely ground black pepper
- Preheat oven to 350 degrees F. Divide bread between two 15 1/2" by 10 1/2" jelly-roll pans or large cookie sheets. Place pans on 2 oven racks and toast bread 20 to 25 minutes or until golden, stirring bread and rotating pans between upper and lower racks halfway through toasting. Cool bread in pans on wire racks. (If not making stuffing right away, store bread in large self-sealing plastic bags at room temperature up to 1 week.)
- Meanwhile, in nonstick 12-inch skillet, cook sausage over medium-high heat 8 to 10 minutes or until browned, breaking up sausage with side of spoon. Remove skillet from heat. With slotted spoon, transfer sausage to very large bowl.
- To fat remaining in skillet, add celery and onion. Cook vegetables 20 minutes over medium heat or until lightly browned and tender, stirring frequently.
- To bowl with sausage, add vegetable mixture, bread, broth, parsley, thyme, poultry seasoning, and pepper; toss to mix well. Use to stuff 12- to 16-pound turkey. Or, spoon stuffing into greased 13" by 9" glass baking dish. Bake stuffing, uncovered, in preheated 325º F oven 40 to 45 minutes or until heated through and lightly browned on top.
Video: Sage and Sausage Stuffing
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Date: 06.12.2018, 18:26 / Views: 63132