Sausage and Sage Stuffing

Side Dishes
  • 1 loaf day-old bread, cut into 1-inch pieces
  • 1 tablespoon oil
  • 1 pound sage pork sausage, casings removed
  • 1/3 cup unsalted butter
  • 1 large onion, finely chopped
  • 2-3 stalks celery, chopped
  • 1 1/2 tablespoons minced garlic
  • 1/2 cup chopped parsley
  • 1 1/2 tablespoons fresh chopped sage
  • 1 tablespoon fresh chopped rosemary
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 3 1/2 cups chicken broth
  • 1 egg, lightly whisked

Preheat oven to 350 degrees. Place bread cubes in a single layer on a sheet pan and bake 7-10 minutes, or until dried and toasted. Transfer to a large bowl. In a large sauté pan, heat oil over medium heat. Cook sausage over medium heat about 10 minutes, until browned and cooked through, breaking up with a fork while cooking. Add to bread cubes. In the same pan, melt butter and add onions, celery, garlic, parsley, sage, rosemary, salt and pepper. Sauté over medium heat 10 minutes or until softened. Remove from heat and mix in stock. Add beaten egg and pour into bread, mixing well with a wooden spoon until all liquid is absorbed. Pour into 9-inch-by-12-inch baking dish and bake 30 minutes or until browned on top and hot in the middle. Serve warm. Makes 8 servings.